Description
White Bean Soup with Bacon is a comforting dish that brings warmth and satisfaction to any table. This rich and creamy soup combines smoky bacon, tender vegetables, and hearty white kidney beans to create a delightful meal perfect for cozy nights or quick weeknight dinners. With its depth of flavor and nourishing ingredients, this recipe is not just filling but also easy to customize based on what you have in your pantry. Serve it up with crusty bread or a side salad for a complete meal that will please the whole family.
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
- Freshly grated Parmesan (¼ cup)
Instructions
- Cook bacon in a Dutch oven over medium-high heat until crisp. Remove with a slotted spoon.
- In the same pot, sauté carrots, celery, and onion for 4–5 minutes until softened.
- Add garlic and spices; cook for an additional minute.
- Pour in chicken broth and deglaze the pot by scraping up browned bits.
- Rinse beans; blend about ¾ cup with half-and-half until smooth.
- Stir blended beans and whole beans back into the pot along with cooked bacon. Simmer for 10–15 minutes.
- Finish by stirring in Parmesan cheese; adjust seasoning as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 610mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 30mg