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White Bean Soup with Bacon

Warm and Hearty White Bean Soup with Bacon Delight

This White Bean Soup with Bacon is a comforting dish that warms both body and soul, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 6 slices Bacon Adds smokiness and richness; substitute with turkey bacon for a lighter option.
  • 2 cups Carrots Provide sweetness and color; no substitutions needed, but parsnips can add a unique flavor.
  • 2 stalks Celery Adds crunch and serves as the flavor base; use leeks for a milder alternative.
  • 1 medium Onion Essential for depth of flavor; shallots may offer a gentler taste.
  • 3 cloves Garlic Provides aromatic depth; fresh garlic is preferred, but garlic powder will work in a pinch.
  • 1 teaspoon Salt Enhances overall flavor; adjust to taste or use low-sodium options if necessary.
  • 1 teaspoon Thyme Offers earthy notes; substitute with rosemary or Italian seasoning for varied profiles.
  • 1 teaspoon Oregano Gives a Mediterranean flavor; cilantro can be used for a different taste.
  • 1/4 cup Parsley Freshens the soup at the end; can be omitted if desired.
  • 1 teaspoon Paprika Adds warmth and a hint of smokiness; use smoked paprika for more intensity.
  • 1/2 teaspoon Black Pepper Provides a mild heat; white pepper can be a subtler choice.
  • 1/4 teaspoon Red Pepper Flakes Introduces heat; omit for a milder soup or add a pinch for more kick.
  • 4 cups Chicken Broth The soup base; use vegetable broth for a vegetarian version or homemade stock for richer flavor.
  • 2 cups White Kidney Beans Adds protein and creaminess; can substitute with navy beans or cannellini beans.
  • 1 cup Half and Half Contributes creaminess; substitute with coconut milk or milk for a dairy-free option.
  • 1/2 cup Parmesan Adds salty, nutty flavor; nutritional yeast works as a vegan alternative.
For Serving
  • 4 slices Crusty Bread Perfect for dipping and soaking up the deliciousness of the soup!
  • 1/4 cup Fresh Herbs Garnish with extra parsley or thyme for a pop of color and flavor.

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions
  1. In a large Dutch oven over medium-high heat, cook the chopped bacon until it's crispy and has rendered its fat, about 5-7 minutes. Transfer the bacon to a paper towel-lined plate to drain.
  2. Add the diced carrots, celery, and onion to the bacon fat. Sauté for 4-5 minutes, until the vegetables soften and begin to brown slightly.
  3. Stir in minced garlic, salt, thyme, and oregano to the sautéed vegetables. Cook for about 1 minute, allowing the garlic to become fragrant.
  4. Pour in the chicken broth, using a wooden spoon to scrape the bottom of the pot. Bring to a gentle simmer over medium heat for 2-3 minutes.
  5. Rinse the white kidney beans under cold water. In a blender, combine ¾ cup of these beans with half and half. Blend until smooth and creamy.
  6. Add both the whole beans and the creamy bean puree back into the pot. Stir in the cooked bacon and let simmer on medium-low heat for 10-15 minutes.
  7. Stir in the grated Parmesan cheese until melted and creamy. Adjust seasoning with salt and black pepper, then serve hot, garnished with extra crispy bacon and fresh herbs.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 32gProtein: 18gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 600IUVitamin C: 5mgCalcium: 200mgIron: 3mg

Notes

Crispy bacon is essential for the best texture and flavor. Always taste and adjust seasoning, and feel free to get creative with substitutions.

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