Description
White Bean Soup with Bacon is a comforting and hearty dish that combines smoky bacon, creamy beans, and tender vegetables. Perfect for busy weeknights or cozy gatherings, this soup is quick to prepare—ready in just 35 minutes! Its rich flavors will impress your family and guests alike. Customize it with your favorite vegetables or spices for a personal touch. Whether you enjoy it as a meal prep option or serve it fresh, this versatile soup is sure to be a hit at your table.
Ingredients
Scale
- 6 slices 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)
- ¾ cup half-and-half
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Instructions
- Cook the bacon in a large Dutch oven over medium-high heat until crispy. Remove with a slotted spoon and leave the rendered fat.
- Sauté carrots, celery, and onion in the same pot for 4–5 minutes until softened.
- Add garlic and seasonings; cook for an additional minute.
- Deglaze with chicken broth and scrape up any browned bits.
- Rinse and blend about ¾ cup of white beans with half-and-half until smooth.
- Add remaining beans and bacon back to the pot; simmer for 10–15 minutes.
- Stir in Parmesan cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 30mg