Description
This Rustic White Bean and Bacon Soup is a soul-warming classic that’s both hearty and wholesome. Smoky bacon adds depth and richness, while tender white beans create a creamy, velvety texture without any heavy cream. Filled with aromatic herbs, garlic, and vegetables, this soup is a comforting one-pot meal perfect for chilly nights or an easy weeknight dinner. Serve it with a slice of crusty bread for the ultimate rustic experience!
Ingredients For Rustic White Bean and Bacon Soup
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6 slices thick-cut bacon, diced
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1 medium onion, finely chopped
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2 carrots, diced
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2 celery stalks, diced
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3 cloves garlic, minced
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2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
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4 cups chicken broth (or vegetable broth)
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1 cup water (as needed to adjust consistency)
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1 bay leaf
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1 tsp dried thyme (or 2 tsp fresh)
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½ tsp smoked paprika
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Salt and pepper, to taste
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2 tbsp olive oil (optional, for richness)
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2 tbsp fresh parsley, chopped (for garnish)
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Optional: a splash of lemon juice or apple cider vinegar to brighten flavors
Instructions
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Cook the bacon:
In a large soup pot or Dutch oven, cook the diced bacon over medium heat until crisp. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pot. -
Sauté the vegetables:
Add chopped onion, carrot, and celery to the pot. Cook for 5–7 minutes until softened and lightly golden. Add minced garlic and cook for another 30 seconds until fragrant. -
Add seasonings and beans:
Stir in thyme, smoked paprika, and bay leaf. Add the white beans, chicken broth, and water. -
Simmer:
Bring to a boil, then reduce heat and let the soup simmer for 20–25 minutes, allowing flavors to blend and beans to soften further. -
Blend (optional):
For a creamier texture, use an immersion blender to partially blend the soup (about ⅓ of it). You can also mash some beans with a spoon for thickness. -
Finish with bacon and seasoning:
Stir in the cooked bacon and olive oil. Season with salt, pepper, and a splash of lemon juice if desired. -
Serve:
Ladle into bowls, garnish with fresh parsley, and serve warm with crusty bread or crackers.
Servings
Serves: 4–6 people
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Nutritional Info (per serving)
(Approximate values — based on 6 servings)
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Calories: 290 kcal
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Protein: 17 g
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Fat: 12 g
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Carbohydrates: 28 g
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Fiber: 8 g
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Sodium: 780 mg
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Sugar: 4 g
Notes
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You can substitute ham or pancetta for bacon for a different smoky flavor.
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For a vegetarian version, omit bacon and use olive oil with a dash of smoked paprika for depth.
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If you’re using dried beans, soak them overnight and simmer until tender before adding to the recipe.
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This soup thickens as it cools — just add a splash of broth or water when reheating.
Tips
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Add a Parmesan rind during simmering for a deeper savory flavor.
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Toss in kale, spinach, or Swiss chard during the last 5 minutes for a nutrient boost.
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Use low-sodium broth to control saltiness, especially with bacon.
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Freezes beautifully! Store in airtight containers for up to 3 months.
Health Benefits
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High in fiber and protein from white beans — keeps you full and supports digestion.
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Rich in antioxidants and vitamins from vegetables.
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Supports heart health thanks to beans’ low-fat and cholesterol-lowering properties.
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Comforting yet light, making it ideal for weight-conscious or balanced eating plans.
Q&A
Q: Can I make this in a slow cooker?
A: Yes! Sauté bacon and veggies first, then transfer everything to a slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Q: Can I use navy beans instead of white beans?
A: Absolutely — navy beans, great northern beans, or cannellini beans all work well.
Q: How can I make it creamier without cream?
A: Blend part of the soup or mash some beans with a spoon. The natural starches create a creamy consistency.
Q: What’s the best side to serve with this soup?
A: Crusty sourdough bread, garlic toast, or a simple green salad pair perfectly.