White Bean Soup with Bacon and Herbs
Cozy up with a bowl of hearty White Bean Soup with Bacon and Herbs—your new go-to comfort food recipe that's both satisfying and easy to make! This rich and creamy soup features tender white beans, aromatic herbs like thyme and rosemary, and a savory hint of smoky bacon, which adds incredible depth of flavor. A simple base of sautéed onion, carrots, and celery enhances the hearty broth, while an optional Parmesan cheese rind infuses the soup with luxurious umami notes. The partially blended texture ensures every spoonful is both creamy and chunky, delivering a perfect balance. Top it off with crispy bacon crumbles, fresh parsley, and pair it with crusty bread for an irresistible meal. Ready in just 50 minutes, this recipe is perfect for weeknight dinners or warming up on a chilly day. Keywords: white bean soup, bacon, hearty soup, comfort food, easy soup recipes, herbs, homemade soup.
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Recipe Information
Ingredients
- 6 slices bacon
- 1 tablespoon olive oil
- 1 large yellow onion
- 2 carrot
- 2 celery stalks
- 4 cloves garlic
- 3 cups canned white beans (e.g., cannellini or great northern beans)
- 4 cups chicken or vegetable broth
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 1 bay leaf
- 1 Parmesan cheese rind (optional)
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley (for garnish)
- crusty bread (optional, for serving)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the bacon slices and cook until crispy, about 5-7 minutes. Remove the bacon from the pot and place it on a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces and set aside.
Leave about 1 tablespoon of the bacon grease in the pot. If there's less than that, supplement with olive oil to reach 1 tablespoon. Add the chopped onion, carrots, and celery, and sauté until softened, about 5-6 minutes.
Add the minced garlic to the pot and cook for an additional 1-2 minutes, until fragrant.
Stir in the white beans, chicken or vegetable broth, thyme, rosemary, bay leaf, and the Parmesan rind (if using). Bring the mixture to a simmer over medium-high heat.
Reduce the heat to low, cover the pot, and let the soup simmer gently for 20 minutes to allow the flavors to meld.
Remove the bay leaf and Parmesan rind, if used. Use an immersion blender to partially blend the soup, leaving some beans and vegetables whole for texture. Alternatively, transfer about 2 cups of the soup to a blender, blend until smooth, and return it to the pot.
Taste the soup and season with salt and black pepper as needed.
Ladle the soup into bowls and top each serving with the reserved crumbled bacon and a sprinkle of fresh parsley. Serve with crusty bread, if desired.
Nutrition Facts
Calories |
1213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 52 mg | 18% | |
| Sodium | 8781 mg | 382% | |
| Total Carbohydrate | 152.0 g | 55% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 19.8 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 583 mg | 45% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2863 mg | 61% | |
*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.
