Description
Indulge in the comforting warmth of White Bean Soup with Bacon, a dish that effortlessly combines rich flavors and creamy textures. This hearty soup is perfect for cozy dinners or quick weeknight meals, offering smoky bacon and tender white beans simmered with fresh vegetables and aromatic herbs. In just 35 minutes, you can whip up a bowl of goodness that’s not only satisfying but also packed with nutrients. Each spoonful delivers a delightful blend of taste and comfort, making it an ideal choice for any occasion.
Ingredients
Scale
- 6 slices bacon, chopped
- 3 large carrots, peeled and sliced
- 2 celery ribs, sliced
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 5 cups low-sodium chicken broth
- 2 cans white kidney beans (19 oz each)
- ¾ cup half-and-half
- ¼ cup grated Parmesan cheese
- Fresh parsley or spinach (optional)
Instructions
- In a Dutch oven over medium-high heat, cook bacon until crisp; remove with a slotted spoon.
- Sauté carrots, celery, and onion in the bacon fat for 4–5 minutes until softened.
- Add garlic and seasonings; cook for another minute.
- Deglaze the pot with chicken broth, scraping any browned bits.
- Rinse beans and puree about ¾ cup with half-and-half in a blender.
- Combine whole beans and bacon back into the pot; bring to a simmer.
- Stir in Parmesan cheese and optional greens; adjust seasoning as needed.
- For thicker soup, mix cornstarch with water or cream and stir into the pot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 16g
- Cholesterol: 40mg