Description
This comforting White Bean Soup with Bacon is perfect for chilly days, featuring sautéed vegetables, crispy bacon, and tender white beans. Optional blending creates a creamy texture, making it a nourishing meal that warms the soul. Enjoy with crusty bread for a complete experience!
Ingredients
Scale
- 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)
Instructions
- Rinse the dried white beans under cold water. Place them in a large bowl, cover with water, and let soak overnight or for at least 8 hours.
- After soaking, drain and rinse the beans under cold water.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped bacon and cook until crispy and golden brown, about 5-7 minutes. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
- In the same pot, add diced onion, carrots, and celery. Sauté for 5-7 minutes until softened. Stir in minced garlic and cook for an additional minute.
- Add the drained beans to the pot, pour in the broth, and add thyme and bay leaf. Stir to combine.
- Increase heat to high and bring to a boil. Reduce heat to low, cover, and let simmer for 1.5 to 2 hours, or until beans are tender. Stir occasionally and add more broth or water if needed.
- Remove the bay leaf. Taste and season with salt and pepper. Add lemon juice if desired.
- For a creamier texture, use an immersion blender to blend part of the soup or transfer half to a blender, blend until smooth, and return to the pot.
- Stir the crispy bacon back into the soup, reserving some for garnish if desired.
- Ladle into bowls and garnish with chopped parsley and reserved bacon.
- Serve with crusty bread or a side salad for dipping.
- Cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat with a splash of broth or water.
Notes
- For a vegetarian version, omit the bacon and use vegetable broth.
- Feel free to customize the soup with additional vegetables or spices according to your taste.
- Prep Time: 480 minutes
- Cook Time: 120 minutes