White Bean Bacon Soup
Cozy up with a bowl of hearty White Bean Bacon Soup, a comforting marriage of smoky, savory bacon and creamy white beans, infused with aromatic herbs and velvety vegetables. This easy-to-make, one-pot recipe begins with crispy bacon, which adds unbeatable depth to the dish, paired with sautéed onions, carrots, and celery for a classic base. The addition of garlic, thyme, and bay leaf builds layers of flavor, while optional heavy cream takes the texture to the next level. Perfectly balanced and satisfying, this soup is ready in just 45 minutes and makes an ideal weeknight meal that's as wholesome as it is delicious. Garnish with crunchy bacon bits and fresh parsley for a finishing touch, and don’t forget to serve it alongside crusty bread for dipping!
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Recipe Information
Ingredients
- 6 slices Bacon
- 1 tablespoon Olive oil
- 1 medium, diced Yellow onion
- 2 medium, diced Carrots
- 2 diced Celery stalks
- 3 minced Garlic cloves
- 2 15-ounce cans, drained and rinsed Canned white beans (such as cannellini or great northern beans)
- 4 cups Chicken or vegetable broth
- 1 whole Bay leaf
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Heavy cream (optional)
- 2 tablespoons, chopped (for garnish) Fresh parsley
- optional, for serving Crusty bread
Instructions
In a large pot or Dutch oven, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the pot and discard the rest.
Add the olive oil to the pot with the bacon fat, then stir in the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-6 minutes.
Add the minced garlic and cook for 1 minute, until fragrant.
Stir in the white beans, chicken or vegetable broth, bay leaf, thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.
Remove the bay leaf from the soup. For a creamier texture, use an immersion blender to partially puree the soup, leaving some beans and vegetables intact. Alternatively, transfer about 2 cups of the soup to a blender, puree until smooth, and return it to the pot.
If using, stir in the heavy cream and cook for 2 more minutes to warm through. Taste and adjust the seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with the crispy bacon and fresh parsley. Serve with crusty bread on the side, if desired.
Nutrition Facts
Calories |
1665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 8831 mg | 384% | |
| Total Carbohydrate | 204.2 g | 74% | |
| Dietary Fiber | 54.0 g | 193% | |
| Total Sugars | 30.7 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 771 mg | 59% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 4323 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
