White Bean Soup With Bacon Recipe

There’s a certain magic to creating a cozy, hearty soup that feels like a warm hug in a bowl, and this white bean and bacon concoction hits all the right notes—comfort, flavor, and a dash of nostalgia. Let’s dive into this delicious journey that promises to soothe and satisfy with every spoonful!

A nourishing meal, built on this rib-sticking recipe for white bean soup with bacon, has all the comforts of a creamy bisque but none of the dairy. A blend of white beans provides plenty of protein and fiber, an appropriate payoff from a pressure cooker when you haven’t soaked the beans overnight.

(Not that there’s anything wrong with soaking; it just takes a little time.) After some sizzling in olive oil and chopped bacon—ah, yes, bacon—getting melted into, instead of just crispy bits atop the finished soup, the next steps involve the holy trinity of vegetables.

White Bean Soup With Bacon Recipe Ingredients

• Olive Oil: Rich in healthy monounsaturated fats, adds a smooth flavor.
• Bacon: Provides a smoky, savory taste and adds protein.
• Onion: Adds depth and sweetness, packed with antioxidants.
• Garlic: Loads soup with bold aroma, boosts immune health.
• White Beans: High in fiber and protein, creamy texture, good for heart health.
• Carrots: Naturally sweet, high in beta-carotene and fiber.
• Celery: Provides crunch, rich in vitamins K and C.

White Bean Soup With Bacon Recipe Ingredient Quantities

• 2 tablespoons olive oil
• 4 slices of bacon, chopped
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups chicken or vegetable broth
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

How to Make this White Bean Soup With Bacon Recipe

1. In a spacious pot, warm the olive oil medium. Add the bacon, chopped, and cook until crisp—about 5-7 minutes. Remove with a slotted spoon and set aside, letting the fat reside in the pot.

2. Combine the onion and the pot and cook until you can see through the onion, about 5 minutes.

3. Minced garlic, along with the diced carrots and diced celery, is what you are stirring in. Another 5 minutes of cooking time is needed for the vegetables to soften somewhat. Once they do, give them a good stir to mix them in with the other softened ingredients.

4. Add the chicken or vegetable broth and bring to a simmer.

5. Include the white beans, drained and rinsed, along with dried thyme, a bay leaf, salt, and pepper. Stir thoroughly to mix.

6. Lower the heat to its lowest setting and allow the soup to simmer for about 20 minutes. This gives the ingredients time to blend their flavors.

7. Take out the bay leaf from the pot and throw it away.

8. Use an immersion blender to achieve the level of smoothness you want in the soup. For a chunkier texture, only blend part of the soup.

9. Mix in the bacon and let the soup get warm again for 5 minutes.

10. If necessary, taste and adjust the seasoning. Serve hot, and top with fresh parsley.

White Bean Soup With Bacon Recipe Equipment Needed

1. Spacious pot
2. Wooden spoon or spatula
3. Slotted spoon
4. Knife
5. Cutting board
6. Measuring spoons
7. Can opener
8. Immersion blender
9. Ladle
10. Bowl for setting aside bacon trim

FAQ

• Can I use dried beans instead of canned?Certainly! Dried beans can be used, but they must first be soaked overnight and cooked separately until tender. Then they can be added to the soup.
• Can I make this soup vegetarian?Certainly! Just leave out the bacon and replace the chicken broth with vegetable broth.
• How can I make the soup creamier?For a creamier texture, blend part of the soup in a blender or use an immersion blender to partially puree the soup.
• Can I freeze this soup?This soup holds up nicely to freezing. Let it cool down all the way, and then pack it into an airtight container and stow it in the freezer, where it will remain good for up to three months.
• How long will the soup last in the refrigerator?The soup will keep for about 3-4 days in the fridge if it is stored in an airtight container.
• What can I serve with this soup?This soup, along with crusty bread, a side salad, or a sandwich, makes a complete meal.
• Can I add other vegetables to this soup?Of course! You can also add spinach, kale, or potatoes to diversify and boost the nutrition of this dish.

White Bean Soup With Bacon Recipe Substitutions and Variations

2 tablespoons coconut oil or avocado oil instead of olive oil
4 slices of turkey bacon or pancetta in place of bacon
1 leek, chopped, or use a shallot in place of the onion.
Instead of fresh garlic cloves, use 2 teaspoons of garlic powder.
2 parsnips, diced, substitute for carrots

Pro Tips

1. Maximize Flavor with Bacon Start with a cold pot when adding the bacon and gradually heat it up. This technique helps render more fat from the bacon, giving your soup a rich and smoky flavor base.

2. Caramelize the Onions Take your time with the onions to develop a deeper flavor. Cook them over medium-low heat until they’re golden brown, which could take longer than 5 minutes. This extra step will add depth to your soup’s flavor.

3. Deglaze with a Splash of Wine Before adding the broth, deglaze the pot with a splash of white wine, scraping up any browned bits stuck to the bottom. This will add complexity and dimension to the soup’s flavor profile.

4. Enhance With Herbs Add a parmesan rind to the soup while it simmers for additional umami and depth. Remove it before blending for the best results.

5. Finish with Acid Right before serving, stir in a splash of lemon juice or apple cider vinegar to brighten the flavors. This will make the soup taste fresh and well-rounded.