Description
Warm up with our delicious White Bean Soup with Bacon! This hearty, creamy dish features tender white beans, smoky bacon, and vibrant vegetables, making it the perfect comfort food for chilly days. Bursting with flavor and nutrients, this soup is not only easy to prepare but also versatile enough to adapt with your favorite ingredients. Whether served as a main course or a side dish, this White Bean Soup is sure to satisfy. Enjoy it with warm crusty bread or topped with fresh herbs for an elevated experience.
Ingredients
Scale
- 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
Instructions
- In a large Dutch oven over medium-high heat, cook the chopped bacon until crispy. Remove with a slotted spoon, leaving the fat in the pot.
- Sauté carrots, celery, and onion in the bacon fat for about 4–5 minutes until softened.
- Add minced garlic and seasonings (salt, thyme, oregano, parsley, paprika, black pepper, red pepper flakes) and stir for 1 minute.
- Pour in chicken broth while scraping any browned bits from the pot.
- In a blender, puree ¾ cup of rinsed beans with half-and-half until smooth.
- Return whole beans and bacon to the pot; add bean puree. Simmer for about 10–15 minutes until vegetables are tender.
- Stir in Parmesan cheese and adjust seasoning if necessary before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 310
- Sugar: 2g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 35mg