White Bean Soup with Bacon: A Hearty and Delicious Recipe for Comfort Food Lovers

White Bean Soup with Bacon is a comforting dish that warms the soul and tantalizes the taste buds. This hearty soup has roots in various culinary traditions, often celebrated for its simplicity and rich flavors. Originating from rustic kitchens, white bean soup has been a staple in many cultures, particularly in Mediterranean and Southern cuisines, where beans are a primary source of nourishment.

What I love most about White Bean Soup with Bacon is the delightful combination of creamy beans and the smoky, savory notes of bacon. The texture is wonderfully satisfying, with tender beans melting in your mouth, while the crispy bacon adds a delightful crunch. This dish is not only delicious but also incredibly convenient, making it perfect for busy weeknights or cozy gatherings. Once you try this recipe, you’ll understand why White Bean Soup with Bacon has earned a special place in the hearts of many home cooks and food lovers alike!

Ingredients:

1 pound dried white beans (such as Great Northern or cannellini)
6 cups chicken or vegetable broth
4 slices of bacon, chopped
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon lemon juice (optional)
Fresh parsley, chopped (for garnish)

Preparing the Beans

1. **Soak the Beans**: Start by rinsing the dried white beans under cold water to remove any dirt or debris. Then, place them in a large bowl and cover them with water. Let them soak overnight, or for at least 8 hours. This will help soften the beans and reduce cooking time. 2. **Drain and Rinse**: After soaking, drain the beans and rinse them again under cold water. This step is crucial as it helps to remove any excess sodium that may have leached into the water during soaking.

Cooking the Soup

3. **Cook the Bacon**: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped bacon and cook until it’s crispy and golden brown, about 5-7 minutes. Stir occasionally to ensure even cooking. Once done, use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate to drain. 4. **Sauté the Vegetables**: In the same pot with the bacon drippings, add the diced onion, carrots, and celery. Sauté the vegetables for about 5-7 minutes, or until they are softened and the onion is translucent. Stir in the minced garlic and cook for an additional minute until fragrant. 5. **Add the Beans and Broth**: Now, it’s time to add the drained beans to the pot. Pour in the chicken or vegetable broth, and add the dried thyme and bay leaf. Stir everything together, making sure the beans are well coated with the vegetables and seasonings. 6. **Bring to a Boil**: Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 1.5 to 2 hours, or until the beans are tender. Stir occasionally and check the consistency. If the soup is too thick, feel free to add more broth or water. 7. **Season the Soup**: After the beans are tender, remove the bay leaf. Taste the soup and season with salt and pepper as needed. If you like a bit of acidity, you can add the lemon juice at this stage for a bright finish.

Blending the Soup (Optional)

8. **Blend for Creaminess**: If you prefer a creamier texture, you can use an immersion blender to blend a portion of the soup directly in the pot. Alternatively, you can transfer about half of the soup to a blender, blend until smooth, and then return it to the pot. This step is optional, but it adds a lovely creaminess to the soup without the need for heavy cream.

Assembling and Serving

9. **Add the Bacon Back**: Stir the crispy bacon back into the soup, reserving a little for garnish if desired. This will add a nice crunch and smoky flavor to each bowl. 10. **Serve the Soup**: Ladle the soup into bowls and garnish with freshly chopped parsley for a pop of color and freshness. You can also sprinkle some of the reserved bacon on top for added texture. 11. **Pair with Bread**: This white bean soup pairs wonderfully with crusty bread or a side salad. It’s perfect for dipping and soaking up all that delicious broth. 12. **Store Leftovers**: If you have any leftovers, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. When reheating, you may need to add a splash of broth or water to loosen it up. Enjoy your hearty and comforting white bean soup with bacon! It’s a perfect dish for chilly days or when you need a little extra warmth and comfort.

Conclusion:

In summary, this White Bean Soup with Bacon is an absolute must-try for anyone looking to warm their hearts and bellies with a comforting, hearty dish. The combination of creamy white beans, smoky bacon, and aromatic herbs creates a symphony of flavors that is both satisfying and nourishing. Whether you’re enjoying it on a chilly evening or serving it at a gathering with friends, this soup is sure to impress. For serving suggestions, I love to pair this soup with a crusty loaf of bread for dipping, or a simple side salad to balance the richness. You can also get creative with variations—try adding some kale or spinach for a pop of color and nutrition, or switch up the herbs to suit your taste. A sprinkle of freshly grated Parmesan on top can elevate the dish even further! I encourage you to give this White Bean Soup with Bacon a try and make it your own. Don’t forget to share your experience and any personal twists you add to the recipe! I can’t wait to hear how it turns out for you. Happy cooking! Print