Creamy White Bean Bacon Soup
A hearty, creamy soup filled with savory bacon, white beans, and vegetables. The addition of Parmesan and optional greens makes it a satisfying, flavorful dish, ideal for chilly evenings.
Ingredients
- 6 slices bacon or 4 thick-cut, chopped
- 3 large carrots peeled and sliced
- 2 celery ribs sliced
- 1 medium onion finely chopped
- 4 cloves garlic finely minced
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 5 cups low-sodium chicken broth
- 2 cans white kidney beans 19 oz each or 540 ml
- 3/4 cup half and half
- 1/4 cup freshly grated Parmesan
- Fresh chopped parsley or spinach optional
Instructions
- In a large pot, cook bacon until crisp. Remove and set aside.
- Sauté carrots, celery, and onion in bacon fat for 4–5 minutes.
- Add garlic and all seasonings; cook for 1 minute.
- Add broth, rinsed beans, and bean puree (made from some beans + half and half).
- Simmer 10–15 minutes. Stir in Parmesan and greens.
- See full steps with tips & photos → https://wimpysdiner.net/creamy-white-bean-bacon-soup/
Notes
- Make Ahead: This soup can be made ahead and stored in the fridge for up to 3 days. It also freezes well.
- Thicker Soup: For a thicker soup, blend more beans with the half and half to create a smoother consistency.
- Greens: Spinach or kale can be used in place of parsley for added nutrition.