If you are craving a bowl of comfort that feels like a warm hug, look no further than this White Bean Soup with Bacon Recipe. It strikes the perfect balance between creamy and hearty, with tender white beans blending seamlessly into a rich broth accented by smoky, crispy bacon pieces. Every spoonful offers layers of flavor that develop beautifully as the soup simmers, making it a soul-satisfying meal that’s surprisingly simple to prepare. Whether you’re hosting friends or just treating yourself on a chilly evening, this soup will quickly become a beloved staple.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, everyday ingredients that come together to create extraordinary flavor. Each element adds something special — from the smoky bacon fat that infuses depth, to the fresh vegetables providing sweetness and texture, and the beans giving it that luscious, creamy body.
- Bacon (6 slices, thick-cut, chopped): Crisp it up well to get that perfect crunch and smoky backbone for the soup.
- Carrots (3 large, sliced): Adds sweetness and vibrant color, balancing the savory elements.
- Celery (2 ribs, sliced): Brings subtle earthiness and a slight crunch that complements the creamy base.
- Onion (1 medium, chopped): Provides aromatic depth that forms the soup’s flavor foundation.
- Garlic (4 cloves, minced): Offers a punch of savory warmth enhancing every spoonful.
- Low-sodium chicken broth (5 cups): Keeps the flavors bright without overpowering, letting other ingredients shine.
- White kidney beans (2 cans, 19 oz each, rinsed and drained): The creamy heart of the soup, delivering a velvety texture when pureed.
- Half-and-half (¾ cup): Adds luscious creaminess that wraps around the beans and vegetables perfectly.
- Parmesan cheese (¼ cup, grated): A nutty, salty finish that rounds out the soup beautifully.
- Seasonings – salt, thyme, oregano, parsley, paprika, black pepper, red pepper flakes: Each spice layer brings its own little magic to elevate the dish.
How to Make White Bean Soup with Bacon Recipe
Step 1: Crisp the Bacon
Start by cooking the chopped thick-cut bacon in a large Dutch oven over medium-high heat until it turns crisp and golden. This step is crucial because the rendered bacon fat lends an incredible smoky richness to the soup base. Once the bacon is cooked, use a slotted spoon to remove it and set it aside, leaving all those flavorful drippings in the pot to cook the vegetables.
Step 2: Sauté the Vegetables
Next, toss in the sliced carrots, celery, and chopped onion into the bacon fat. Sauté these vegetables for about 4 to 5 minutes, stirring occasionally until they soften and start to release their natural sweetness. This process builds a subtle sweetness and an aromatic base that plays wonderfully off the smoky bacon.
Step 3: Add Garlic and Seasonings
Stir in the minced garlic along with salt, thyme, oregano, parsley, paprika, black pepper, and just a pinch of red pepper flakes. Cook everything for about a minute until the spices bloom and the kitchen fills with an irresistible savory aroma. This step layers the flavor, making every spoonful delightfully complex.
Step 4: Pour in the Chicken Broth
Deglaze the pot by pouring in the chicken broth. Be sure to scrape the bottom to lift up all those tasty browned bits from cooking the bacon and veggies — this adds great depth to the broth. Bring the mixture to a gentle simmer, setting the stage for the beans to join the party.
Step 5: Puree Beans with Half-and-Half
In a blender, combine ¾ cup of the rinsed white kidney beans with the half-and-half and puree until completely smooth and creamy. This creamy bean mixture gives the soup its luxurious texture and rich mouthfeel.
Step 6: Combine and Simmer
Return the remaining whole beans and crispy bacon to the pot. Pour in the bean and half-and-half puree. Let everything simmer together for 10 to 15 minutes until the vegetables are tender and all the flavors have melded into one irresistibly cozy bowl.
Step 7: Finish with Parmesan Cheese
Just before serving, stir in the grated Parmesan cheese. It melts into the soup, adding a savory, nutty finish that pulls all the ingredients together. Taste and adjust seasoning if needed, and get ready to enjoy a bowl that tastes like pure comfort.
How to Serve White Bean Soup with Bacon Recipe
Garnishes
A simple sprinkle of freshly chopped parsley or a few extra crispy bacon bits on top adds a burst of color and extra flavor that makes every bite even more delightful. A drizzle of good olive oil or a pinch of cracked black pepper can also heighten the experience with minimal effort.
Side Dishes
Pair this soup with crusty artisan bread or garlic breadsticks for dipping. A light green salad with a tangy vinaigrette offers a refreshing contrast to the creamy richness of the soup, rounding out your meal perfectly.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls to keep things cozy and casual. You might also top each bowl with a dollop of sour cream or a sprinkle of smoked paprika to bring a smoky, creamy dimension that guests will love.
Make Ahead and Storage
Storing Leftovers
This White Bean Soup with Bacon Recipe stores beautifully in the fridge for up to 3 days. Keep it in an airtight container to maintain freshness and allow the flavors to meld even more over time.
Freezing
If you want to prepare in advance, this soup freezes very well. Transfer cooled soup into freezer-safe containers or heavy-duty freezer bags and keep for up to 3 months. When ready to enjoy, thaw it overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent the cream from separating. Adding a splash of broth or water can restore the soup’s perfect consistency if it thickens too much during storage.
FAQs
Can I use dried beans instead of canned for this White Bean Soup with Bacon Recipe?
Absolutely! Just be sure to soak the dried beans overnight and cook them until tender before adding to the soup. This will give you the best texture and flavor, although it adds extra time to the prep.
Is there a vegetarian version of this soup?
You can omit the bacon and use vegetable broth instead of chicken broth. To add that smoky flavor, try smoked paprika or a drop of liquid smoke, along with sautéed mushrooms for umami richness.
Can I substitute half-and-half with milk or cream?
Yes, half-and-half strikes a great balance between richness and lightness, but whole milk can work for a lighter soup. If you want an ultra-creamy texture, feel free to use heavy cream—just adjust seasoning accordingly.
How spicy is this soup?
The red pepper flakes add just a subtle kick, so it’s mild enough for most palates. You can always adjust the amount to your preference or leave them out entirely for a gentler flavor.
Can this soup be made in a slow cooker?
Definitely! Cook the bacon and sauté the veggies first, then transfer everything to the slow cooker. Add beans, broth, spices, and let it cook on low for 6 to 8 hours. Blend a portion of beans with half-and-half near the end and stir it back in for creaminess.
Final Thoughts
I truly hope you fall in love with this White Bean Soup with Bacon Recipe as much as I have. It’s one of those rare dishes that’s incredibly simple to make but offers such comforting, layered flavors that it feels like a special occasion every time you eat it. Cozy up with a big bowl of this soup soon—you won’t regret it!
Print
White Bean Soup with Bacon Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty White Bean Soup with Bacon combines creamy white kidney beans, savory bacon, and fresh vegetables for a comforting and flavorful meal. Slow-simmered with aromatic herbs and finished with Parmesan cheese, this soup is perfect for a cozy family dinner and packs a rich, satisfying flavor in just 35 minutes.
Ingredients
Soup Ingredients
- 6 slices thick-cut bacon, chopped
- 3 large carrots, sliced
- 2 celery ribs, sliced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 5 cups low-sodium chicken broth
- 2 cans white kidney beans (19 oz each), rinsed and drained
- ¾ cup half-and-half
- ¼ cup grated Parmesan cheese
- Salt, to taste
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 tablespoon dried parsley
- ¼ teaspoon paprika
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Instructions
- Cook the bacon: In a large Dutch oven over medium-high heat, cook the chopped bacon until crispy. Use a slotted spoon to remove the bacon pieces, leaving the rendered bacon fat in the pot for flavor.
- Sauté the vegetables: Add the sliced carrots, celery, and chopped onion to the bacon fat in the pot. Cook for about 4–5 minutes, stirring occasionally, until the vegetables have softened.
- Add garlic and seasonings: Stir in the minced garlic along with salt, dried thyme, oregano, parsley, paprika, black pepper, and red pepper flakes. Cook and stir for 1 minute to release their aromas.
- Add chicken broth: Pour in the low-sodium chicken broth, scraping up any browned bits from the bottom of the pot to incorporate extra flavor.
- Puree beans and half-and-half: In a blender, combine ¾ cup of the rinsed white kidney beans and half-and-half. Blend until smooth and creamy.
- Combine and simmer: Return the remaining whole beans and the crispy bacon to the pot, then stir in the pureed bean mixture. Let the soup simmer gently for 10–15 minutes until the vegetables are tender and the flavors meld.
- Finish with cheese and seasoning: Stir in the grated Parmesan cheese and taste the soup, adjusting seasoning with additional salt or pepper if needed before serving.
Notes
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- To make it dairy-free, substitute half-and-half with coconut milk or another non-dairy creamer and omit the Parmesan cheese or use a vegan cheese alternative.
- If you prefer a chunkier texture, puree fewer beans or skip blending and mash beans slightly with a spoon.
- Adjust red pepper flakes to control the level of heat according to your preference.
