White Bean Soup with Bacon

White Bean Soup with Bacon is the soup I make on chilly nights when my family needs comfort and something hearty Beloved for its creamy texture and rich flavors this soup turns simple pantry staples into a nourishing meal It is both wholesome and truly satisfying

The first time I made this soup we had just gotten home from a snowy hike It instantly warmed us up and now it is one of my most requested soups at home

Ingredients

• Bacon: adds smoky depth and a touch of richness Use thick cut bacon for heartiness and seek good marbling for maximum flavor
• Carrots: bring subtle sweetness Choose firm and brightly colored ones
• Celery: gives essential aromatic notes Look for crisp stalks without browning
• Onion: forms the flavor base Opt for yellow onion with tight skin
• Garlic: enriches the profile Freshly minced cloves give the best aroma
• Salt: enhances the natural flavors Use kosher salt for consistency
• Dried thyme: lends earthiness Go for fresh dried leaves not powders if possible
• Dried oregano: layers in herbaceous warmth Select an oregano that smells vibrant
• Dried parsley: delivers freshness to balance the richness
• Paprika: offers warm color and a gentle smoky edge Use sweet or smoked paprika
• Black pepper: brings mild heat Choose freshly cracked for full flavor
• Red pepper flakes: give a slight kick Adjust to your taste
• Low sodium chicken broth: builds the body of your soup Look for clear fragrant broth
• White kidney beans: create creamy body Rinse well to remove excess starch
• Half and half: supplies a velvety texture Use high quality dairy or unsweetened alternative
• Freshly grated Parmesan: gives savory finish Buy whole and grate as needed for best taste
• Fresh parsley or spinach (optional): brightens up the finished soup Add right before serving

Instructions

Cook the Bacon:

Begin by heating a large Dutch oven or soup pot over medium high heat Add chopped bacon and cook while stirring often until it turns completely crisp Use a slotted spoon to take out the bacon leaving all the rendered fat in the pot for maximum flavor

Sauté the Vegetables:

Add in the carrots celery and onion right into the bacon fat Cook these together over medium high heat for about four to five minutes until the onions become soft and take on a light golden color If you notice a lot of fat pooling you can gently soak some up using a paper towel but keep enough for a rich base

Add Garlic and Seasonings:

Next stir in your minced garlic and every spice salt thyme oregano parsley paprika black pepper and red pepper flakes Allow this to cook for a full minute so the spices have time to bloom fully releasing their aromas into the oil

Deglaze with Broth:

Carefully pour in your chicken broth all at once Make sure to scrape the bottom of the pot with a spoon to release every last browned bit This pulls concentrated flavor into the broth

Prepare the Beans:

Drain and rinse your beans very well Measure out three quarters of a cup and place into a blender Add the half and half and blend until completely smooth This step gives the soup its creamy luxurious texture without needing heavy cream

Combine Ingredients:

Add both the pureed and whole beans back to the pot Stir in the crisp bacon pieces too Bring the entire pot up to a gentle simmer Cover with a lid reduce heat to medium low and let it cook for ten to fifteen minutes until the vegetables are perfectly tender

Finish and Serve:

Once everything is cooked stir in your grated parmesan and toss in some fresh parsley or spinach if you want a pop of color and nutrients Taste to adjust any seasoning right before serving

Optional Thickening:

If you prefer a thicker soup dissolve a tablespoon of cornstarch in two tablespoons of cream or water Pour this slurry into the simmering soup and continue to stir while it thickens

Save

The grated parmesan always makes a big flavor difference for me and my daughter loves to help sprinkle extra on top before serving Some of our best family conversations have happened around a pot of this soup and its cozy aroma is now linked to so many memories

Storage Tips

Leftovers keep well for up to four days in the fridge Store in a sealed container Reheat slowly over medium heat adding a splash of extra broth if soup thickens too much You can freeze the soup without the half and half for up to two months then stir in cream after reheating for best texture

Ingredient Substitutions

Swap white kidney beans for cannellini or even navy beans for a similar creamy result Use pancetta or smoked turkey instead of bacon if desired Dairy free milk can replace half and half for those avoiding lactose or try cashew cream for richness

Serving Suggestions

Enjoy the soup with a crusty sourdough or toasted baguette A crisp green salad balances this hearty main dish perfectly Pair with a simple glass of chilled white wine if you are indulging

Cultural and Historical Context

White bean soups have deep roots in Mediterranean and Italian country cooking where beans and pork were staple proteins in cooler months This recipe takes inspiration from rustic European farmhouse kitchens but carries the easy practicality of modern home cooking

Seasonal Adaptations

Add chopped kale or chard during winter months for extra greens Try fresh basil or chives in summer for bright herbal notes Roast root vegetables alongside the carrots in autumn for a richer soup base

Save

This soup is quick to prepare and perfect for chilly evenings Share a bowl with someone you love and enjoy the cozy flavors together

Common Questions

→ Can I use another type of beans?

Yes, cannellini or navy beans work well if white kidney beans aren't available.

→ How do I make the soup thicker?

Add a cornstarch and cream slurry toward the end of simmering for a thicker consistency.

→ Can I substitute turkey bacon?

Turkey bacon adds a lighter flavor and less fat, but still delivers savory notes.

→ Is this soup freezer friendly?

Yes, cool the soup fully before freezing in airtight containers for up to three months.

→ What herbs pair well?

Dried thyme, oregano, parsley, and fresh chopped parsley or spinach add bright flavor.

→ Can I make it dairy-free?

Swap half and half for unsweetened plant milk and omit Parmesan for a dairy-free version.