It’s SO cold in DC right now. I know all you New Englanders or Minnesotans are laughing at me right now BUT we have been having a really mild winter up until now and the whole 14 degrees in the morning is not exactly what we’re used to! Although, I must say, I actually do like how crisp the air is when it’s this cold. It’s a bitter chill but for me, it’s welcomed. Now, I don’t know if I’ll be saying that in a week, but right now, it’s nice to actually have it feel like winter.
Whenever really cold days roll around, I’m all about soups and lots of it! This white bean & bacon soup is perfect for those days. I love how hearty it is and the texture was just the right amount of creamy. There were some whole beans and then carrots throughout every bite. And we cannot forget the amazing bacon that finished off this soup so nicely. The salty bite and flavor rounded it out extremely well. The best part of this soup came the next day. The longer this soup sat, the more the flavors developed and the creamier it got. I was so thrilled with how this soup turned out. It should be on your menu this week. It’s a cinch to put together. Just soak the beans overnight and the soup will cook up in no time!
I think Jason is giving me a run for my job ;)
Creamy White Bean and Bacon Soup
Yield: 4-6 servings | Prep Time: 10 minutes plus overnight soaking of the beans | Cook Time: 60 minutes
2 cups of dried cannellini beans
5 strips of bacon, cut into tiny pieces
1 medium onion, diced
2 garlic cloves, minced
4 carrots, peeled and chopped
1 tbsp. (or more) of fresh rosemary, chopped
4 cups chicken stock
1 tbsp. tomato paste
Salt and pepper, to taste
- Soak your beans overnight covered in water. Drain the next day and set aside.
- In a large stockpot, add the bacon to the pan and cook until bacon pieces are brown and crispy. Remove and let drain on a paper towel.
- If there’s a lot of bacon grease in the pan, dump out all but 3 tbsp. of it.
- Saute onion, garlic, and carrots in the bacon grease until vegetables start to get tender, about 5 minutes. Stir in the rosemary and cook for an addition 1 minute.
- Gently pour in the chicken stock and add the drained beans. Whisk the tomato paste in until all has dispersed and incorporated into the soup.
- Bring mixture up to a boil then cover and let simmer gently for 45 minutes, stirring occasionally.
- When the soup is ready, carefully use your immersion blender and gently pulse the bean mixture until a desired creamy texture is achieved. You see whole beans in my picture – that’s because I gently pulsed and left some beans whole because I wanted texture in my soup. You’re more than welcome to blend the entire mixture to be more of a puree consistency. If you’re worried about blending too much, you can always ladle out a few scoopfuls of beans, blend the soup, then add the beans back in. Really, it’s all up to preference! :)
- Serve hot with bacon pieces on top.
- Store leftovers in an airtight container in the refrigerator.
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