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Creamy White Bean and Bacon Soup

Creamy white bean and bacon soup will warm you up quickly

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
Recipe type: Main Entree, Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 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
  1. Soak your beans overnight covered in water. Drain the next day and set aside.
  2. 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.
  3. If there’s a lot of bacon grease in the pan, dump out all but 3 tbsp. of it.
  4. 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.
  5. 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.
  6. Bring mixture up to a boil then cover and let simmer gently for 45 minutes, stirring occasionally.
  7. 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! :)
  8. Serve hot with bacon pieces on top.
  9. Store leftovers in an airtight container in the refrigerator.
You can use canned cannellini beans if you want.

Source: from Rachel Hathaway



  1. 01/23/2013 at 7:18 am

    One of my all time favorite soups is bean and bacon. Perfect for this cold snap we are having.

  2. 01/23/2013 at 7:56 am

    I’m a bean freak! And a soup freak! So bean soup?! Sign me up!

    Love that photo of Jason ;)

  3. 01/23/2013 at 8:20 am

    Yeah, it’s stinking cold here today! This soup looks absolutely perfect!!

  4. Maggie
    01/23/2013 at 8:27 am

    I have been reading your blog for a while now…how did i not know you live in DC? I feel stupid now and I guess im not that good at reading food blogs, thats what you get for having such pretty pictures. I live in arlington and work at foggy bottom. What part of dc are you in?

    • 01/23/2013 at 8:32 am

      Haha, too funny! I work in DC next to the White House, but I live in Fairfax :) stay warm, friend!!

  5. 01/23/2013 at 8:32 am

    This is exactly the kind of soup that I crave in cold weather (which we have plenty of too). Perfect!

  6. 01/23/2013 at 8:36 am

    Cold or not this looks delicious!

  7. 01/23/2013 at 8:45 am

    Oh. My. Gosh.

    That really looks delicious, and like something I need to make this weekend!! And the pictures are beautiful!

  8. 01/23/2013 at 8:47 am

    Love that you used dried beans!! I often use canned but ADORE making them from scratch – you can’t beat the texture. This looks incredible!

  9. 01/23/2013 at 9:02 am

    You had me at bacon! OK, you had me at “white bean” but “Bacon” just made things even more exciting.
    It is freakishly cold here in WI too. Please pass me a bowl of this comfort so I can warm up!

  10. 01/23/2013 at 9:02 am

    This looks so perfect for the cold weather…I am all about soup too!!

  11. 01/23/2013 at 9:17 am

    Julie… its been in the 40′s here in FL and I’m dieing! Lol. I’m all for soup on a cold day. Because 40 is freezing to us Floridians! :) This looks fab!

  12. 01/23/2013 at 9:21 am

    Oh my gosh, it’s even cold in Mississippi! What is WITH this weather? I thought I was skipping out on it now that I don’t live in bitter cold Chicago anymore. :)

    Jason is adorable for taking the mobile pics. Ben does that sometimes too. Love that our men can appreciate a little food porn. lol!! And, the bowls for these? LOVELY!!!

  13. 01/23/2013 at 9:58 am

    I’m totally digging this soup. Bacon? Yes, please! And the picture of Jason is adorable!

  14. 01/23/2013 at 10:10 am

    HAHAHAH!! I love that photo of jason. E does that too, usually when the recipe has bacon in it :) Great soup!

  15. 01/23/2013 at 10:15 am

    This New Englander is NOT laughing with you. I feel for you my friend, because the 10 degrees up here in NJ is NOT pleasant. at all. Last night was the closest I ever came to cuddling random strangers outside the student center waiting for a bus. I wish I had some of this soup! It would help drastically :D

  16. 01/23/2013 at 10:16 am

    love this!! it’s freaking cold here in WA too so I will definitely be making this soon, thank you!! :)

  17. 01/23/2013 at 10:42 am

    Great for a cold day!

  18. 01/23/2013 at 10:43 am

    Looks amazing Julie! Bring on the soup! I can’t stop making it these days :)

  19. 01/23/2013 at 10:52 am

    Ooooh, I remember those dark, frigid days back home in DC – I felt like I could never warm my bones up enough. But for this soup… looks amazing, Julie!

  20. 01/23/2013 at 11:13 am

    I live in Baltimore and I was just telling my coworkers yesterday that I don’t actually think I could survive any further north. I thought I might die yesterday when it was 20 degrees! And yes, I also crave soup when it’s this cold :) I’ll definitely be trying this one!

  21. 01/23/2013 at 11:18 am

    Looks awesome! I’m embarrassed to admit it but I used to love eating bean with bacon soup by Cambells when I was little. This is obviously a way better version, can’t wait to try it!

  22. 01/23/2013 at 11:28 am

    I am all about soup right now. This looks so thick and perfect for the cold weather!

  23. 01/23/2013 at 11:40 am

    This looks absolutely divine, Julie!
    Creamy soups are my favorites (to the dismay of hubby) and white beans + bacon only make it even more amazing!
    I’ll take a bowl even though its kinda hot here :)

  24. 01/23/2013 at 11:46 am

    i’m feelin’ the cold weather up here in Baltimore Julie. Ouch. It’s terrible outside. :( A soup like this to warm us right up after work. And I love that you used dried beans Julie! I need to go out and buy some now. :)

  25. 01/23/2013 at 12:10 pm

    I love how your shots just kept getting closer and closer, haha! Drooling over here!

  26. 01/23/2013 at 12:14 pm

    Oh my holy yum! This looks supremely divine. PS–love the last shot–if only we could take all our blog photos on a phone! ;)

  27. 01/23/2013 at 12:20 pm

    Just perfect for these cold winter days!

  28. Jackie @ Domestic Fits
    01/23/2013 at 12:59 pm

    That sounds so cold, I want to cry! It was 78 here yesterday, which is weird even for us.
    I love everything about this soup, even in 80 degree weather!

    • 01/23/2013 at 1:30 pm

      Hey you – I meant to tell you this: I used your potato trick for this soup!! :)

  29. 01/23/2013 at 2:16 pm

    I am definitely making this! Here in NE its flippin freezing! Read: -15 degrees. Ive been perusing for some soups to make this week! Thanks!
    P.S. LOVE your soup bowls! Wherever did you find those?! :)

    • 01/23/2013 at 2:21 pm

      I hope you make this! It’s seriously so good and filling! I got the soup bowls at Crate and Barrel :)

  30. 01/23/2013 at 2:54 pm

    This looks so delicious!!! Love all of that light you get too. Our house is always so dark. :(

  31. Susan P
    01/23/2013 at 3:10 pm

    Julie, this looks great. Saw the posting on my way to the grocery store. I knew I had to make it, however, my store, nor the one a few miles down the road from that one, didn’t have dried cannellini beans–only canned. Is it ok to use canned? I’m new to cooking. Thanks, Susan

    • 01/23/2013 at 3:30 pm

      Yes, absolutely! Canned works great, too.

  32. 01/23/2013 at 3:30 pm

    You’re welcome to come up and experience colder temps anytime lol. 14 degrees is balmy ;) just teasing. But omg this soup eeeeeee can you like triple the bacon on top of mine because yeah. bacon.

  33. wendy
    01/23/2013 at 3:51 pm

    Question???The recipe says to pulse the bean mixture until creamy. I see whole beans in the photo. Do you only pulse part of the mixture? Thanks

    • 01/23/2013 at 4:00 pm

      Sorry, I should’ve clarified. When I say “a creamy texture is achieved,” I meant you should stop pulsing it when your personal preference of desired creamy consistency is reached. I had whole beans left because I didn’t end up pulsing the whole thing. I left some of it whole for texture purposes. I hope that helps. You can always just scoop out some of the beans and pulse the entire mixture then add the beans back in if you’re worried you’ll end up pulsing all of it!

  34. 01/23/2013 at 4:09 pm

    I’m up in Boston freezing my bum off — definitely going to put this on the menu in the coming days. Might substitute the carrots for parsnips or celery…just a personal aversion to carrots…think it would work? Or maybe half the amount of carrots to still get that flavor and add celery for texture.

    • 01/23/2013 at 4:11 pm

      Totally. I didn’t add celery cause I didn’t have any on hand – otherwise, I would’ve. :) I agree with you, though, you might not get the flavor I got, but regardless, the seasonings are the same so you should be good.

  35. 01/23/2013 at 4:56 pm

    Your little soup crocks are the cutest Julie, love them! And I’m with Rachel – let’s pile the bacon on, more bacon is always a good thing :)

  36. 01/23/2013 at 5:29 pm

    Love your soup crocks, this looks so comforting!

  37. 01/23/2013 at 8:04 pm

    ummmm obsessed

  38. 01/23/2013 at 8:48 pm

    Two of my favorite things ever: beans and bacon! I want to make this but my hubby would never eat it. boohoohoo! :(

  39. 01/23/2013 at 9:45 pm

    It’s been super freezing in Seattle as well. This California girl does not do well in temperatures lower then 75 degrees. However, it is an excuse to eat tons of soup and my favorite recipes are anything with beans. Putting this Creamy White Bean and Bacon soup on my must make list!

  40. 01/24/2013 at 12:09 am

    I wish I was freezing here in the desert. It’s just not right for it to be 80 in January! Plus, it would make me want this soup even more!

  41. Jessie
    01/24/2013 at 7:09 am

    This looks so amazing and perfect for this snowy DC day! Is there a way to make it creamy if you don’t have an immersion blender though?

    • 01/24/2013 at 7:46 am

      A food processor or blender.

  42. 01/24/2013 at 8:38 am

    Need this soup aprés ski today!

  43. 01/24/2013 at 5:14 pm

    Julie, what a vibrant and stunning soup!!

  44. 01/25/2013 at 8:53 am

    Your pictures are really good … No recipe in the world is enough without super shots !
    First time I see / read your blog!
    Keep up the good work!

    Best regards from the cold north ( Norway !! )

  45. 01/25/2013 at 10:21 am

    This looks SO good! It’s cold in Seattle here too, but not THAT cold! Stay warm!

  46. 01/26/2013 at 2:48 pm

    I came looking for the recipe for the pasta you just posted on Instagram, I couldn’t find it but I’m happy as I found this one! It looks delicious, perfect right now in the cold English winter

  47. Addie
    01/30/2013 at 10:39 pm

    This looks WONDERFUL!!!! I live in Dallas and yes it does get cold down here. This soup looks so yummo!!! Question, I am trying to follow Weight Watchers Points Plus. Have you ever tried this with Turkey Bacon or do you really need the “real” bacon greese for the pot?? Also, do you use canned tomato paste or out of the “toothpaste” tube?? As you can tell I am also learning how to experiment outside my Frozen Dinner in a pretty little box. Thanks!!

    • 01/31/2013 at 7:33 am

      Hi Addie, I haven’t tried this with turkey bacon but you can certainly use it! You don’t really need the “real” bacon grease for it :) I used the toothpaste tube tomato paste but the regular canned tomato paste works just as well.

  48. Amanda
    02/05/2013 at 7:01 pm

    Made this for dinner tonight. It’s good, but I am not a fan of rosemary. It almost overpowered the other flavors. Is there another herb you can suggest that would go well with this soup?

    • 02/05/2013 at 7:46 pm

      Hmm, sage? And possibly thyme. I’d try sage first.

  49. Amanda
    02/05/2013 at 8:28 pm

    Great, thank you! This was my first time cooking with rosemary, so I didn’t really know what to expect. Again, thanks so much!

  50. Savanna
    02/16/2013 at 8:27 pm

    Do you think this recipe will feed 4 adults? Two males and 1 pregnant woman and 1 normal woman! Lol. I’m in the middle of cooking it for my friends and I and it just doesnt look like a lot but thats happen to me before and it ended up feeding enough!

    Btw it smells amazing!

    • 02/17/2013 at 11:35 am

      Hi Savanna! Sorry I couldn’t get to respond yesterday. I hope it still worked out for you. When I made the soup, it easily fed 4 adults :)

  51. Reanna Rosenvall
    02/24/2013 at 4:54 pm

    I have never put a review on for anything before, but this soup was SO SO good I just had to comment. I made this exactly as the recipe says to, except I put only one can of beans in at the start of cooking. After about 30 minutes I used my immersion blender to get the consistency I wanted. Then I added the bacon and 3 more cans of beans. We didn’t eat it until the next day. The flavor was really good. My husband said it was the best soup he had ever had. Delicious!!

  52. Jen
    03/13/2013 at 3:23 pm

    Can you use the canned canneli beans also?

  53. Suzanne
    04/06/2013 at 6:58 pm

    Best recipe for bean and bacon soup. Thank you, doll.

  54. Suzanne
    04/06/2013 at 8:04 pm

    Perfect. Follow the recipe exact.

    thanks Jules

  55. Kara
    04/23/2013 at 6:44 pm

    This was delicious! I used one large carrot and one stalk of celery since I didn’t have anymore carrots. I also used navy beans because I had them on hand. I had to cook mine longer than 45 minutes for the beans to be soft…probably close to an hour total. Thank you this will become a repeat at my house!

  56. Elizabeth
    08/04/2013 at 11:15 am

    Thanks for yet another great recipe! Really enjoyed this bean soup. :)

  57. K.J.
    09/13/2013 at 7:06 pm

    I’ve seen a lot of food pictures but this the first time I have had a spontaneous mouth -watering reaction as I did with this soup. Definitely going to make this.

    • 09/14/2013 at 9:56 pm

      I hope you do make it! It’s so yummy :) thanks for stopping by!

  58. LauraAnna
    10/05/2013 at 10:11 pm

    I wish I had an immersion blender. I can make this but will have to leave the beans as is. The photography is wonderful.

    • 10/06/2013 at 5:39 pm

      Thanks LauraAnna! I hope you enjoy!

  59. Kathy Thompson
    10/09/2013 at 8:58 pm

    Made this…. Good but needs more flavour

    • 10/10/2013 at 8:18 am

      Hi Kathy! I’m glad you made this and sorry that you wanted more flavor! I suggest, if you make this again, to increase the amount of rosemary and bacon within the soup, or add some salt and pepper. I didn’t include that in the recipe because bacon is pretty salty as it is, but if you feel that it needed more flavor, then maybe salt will be the answer! Thanks for the feedback!

  60. Amanda
    10/22/2013 at 6:08 pm

    I can’t find cannelini beans– can I use navy beans? Thanks!

  61. Jill
    12/31/2013 at 1:00 pm

    I looked in my freezer for what to make tomorrow (didn’t think ahead of tonight) and saw this recipe. Looks perfect. I don’t have dried beans canned will work yes?

    • 12/31/2013 at 3:25 pm

      Hi Jill – canned is perfectly fine!

      • Jill
        12/31/2013 at 3:39 pm

        I am so glad I found this site. It is now bookmarked as a favorite

      • 01/01/2014 at 3:43 pm

        :) glad you found this site, too! You can also subscribe to my email subscriptions so you’ll get new recipes in your inbox every time I post something new; if that’s what you want!

  62. 01/04/2014 at 4:18 am

    Saw this in your ‘best of 2013′ post and was really excited to discover it. Because whats better than creamy soup than creamy soup with BACON!?!

  63. 01/05/2014 at 12:50 pm

    This soup sounds incredible! The temperatures tonight are supposed to dip down to -45 with the windchill…I’m thinking this soup would warm us right up! Pinned!! :)

  64. Marge
    01/05/2014 at 4:22 pm

    I made this today and the whole house smells incredibely delicious. Can’t wait until it gets done. Thank you for this recipe.

    • 01/06/2014 at 1:11 pm

      I’m so glad you were able to try this, Marge! It’s one of my favorite soups to make. I hope you enjoyed it!

  65. Shawn
    01/08/2014 at 12:50 pm

    Hi, I was wondering if this soup HAS to be blended or is it as good without blending?
    smjohns63 at yahoo dot com

    • 01/09/2014 at 8:53 am

      Hi Shawn, no it doesn’t have to be blended. It’d just make the soup creamier, but if you don’t want to blend it, you definitely don’t have to! It’d taste just the same.

  66. Carol
    01/22/2014 at 1:31 pm

    Can I use chicken broth instead of chicken stock?

    • 01/23/2014 at 8:19 am

      Hi Carol, chicken broth and chicken stock can be used interchangeably. Just use whatever you have on hand! Enjoy :)

  67. sha
    03/21/2014 at 10:53 am

    I was looking forward to making this soup this week. But these beans are $10 for 3 cup bag. Can I use the canned cannellini beans? Or will that change the flavor? Or is there another bean that tastes similar for less money?

    • Julie
      03/21/2014 at 12:00 pm

      Hi Sha, if you take a look at previous comments and the notes section of the recipe, I mentioned you can definitely use canned cannellini beans. You can still look forward to making this soup :) enjoy!


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