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Creamy White Bean and Bacon Soup

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Creamy white bean and bacon soup will warm you right up! The flavors are INCREDIBLE!

Creamy white bean and bacon soup will warm you up quickly!

Creamy white bean and bacon soup will warm you right up! The flavors are INCREDIBLE!

Creamy white bean and bacon soup will warm you right up! The flavors are INCREDIBLE!

Creamy white bean and bacon soup will warm you right up! The flavors are INCREDIBLE!

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 will warm you right up! The flavors are INCREDIBLE!

Creamy White Bean and Bacon Soup

Prep Time 10 mins Cook Time 1 hrs Total Time 1 hr 10 mins
Serves 4 -6     adjust servings

One of my all-time favorite soups to make in the chilly weather! So much flavor and so creamy!

Ingredients

  • 2 cups of dried cannellini beans
  • 5 strips of bacon, cut into tiny pieces
  • 1 medium onion diced
  • 2 cloves garlic 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

Instructions

  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.

Recipe Notes

Recipe Notes

You can use canned cannellini beans if you want.

Source: from Rachel Hathaway

 

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Posted on January 23, 2013

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  1. 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!!

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

    Can you use the canned canneli beans also?

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

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

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

    Perfect. Follow the recipe exact.

    thanks Jules

  5. 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!

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

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

  7. 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!

  8. 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!

    • Angela
      04/18/2017 at 8:45 am

      I used my potato masher in place of the immersion piece. A little longer to use but results are the same.

  9. 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!

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

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

  11. 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

        Thanks
        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!

  12. 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!?!

  13. 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!! :)

  14. 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!

  15. 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?
    Shawn
    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.

  16. 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 :)

  17. 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!

  18. Rhonda
    06/05/2014 at 8:43 pm

    Hi! I ran across this recipe on Pinterest and I had all the ingredients on hand so I just had to try it! I used canned beans and did not blend it. Otherwise, I followed all the other steps. This was the first “homemade” soup I have ever made and I will just say that it was DELICIOUS! Very easy and flavorful! I topped it with finely shredded Parmesan cheese! YUMMY! I would like to make a larger batch and freeze it for the winter months. Do you think it will still taste fresh after freezing?

    • Julie
      06/06/2014 at 7:36 am

      Hi Rhonda, I think it’ll be fine to freeze it. I’m glad you enjoyed it so much!

  19. Alicia
    10/16/2014 at 4:59 pm

    This sounds so good, but I am the only one in my home that will eat it. Yes, I live with people with no taste! Can this be frozen so I can make it and not waste what I don’t get to right away?

    • Julie
      10/17/2014 at 7:01 am

      Yup, you can freeze it!

  20. Miss Tasha
    12/08/2014 at 11:58 am

    Is there an alternate bean I can use if my local grocer doesn’t carry Cannellini Beans?

    • Julie
      12/09/2014 at 11:19 am

      You could try white navy beans.

  21. Betty
    01/02/2015 at 9:23 am

    If I’m using canned cannelli beans, how much should I use?

    • Julie
      01/04/2015 at 6:18 pm

      You’d use a 15 or 16-ounce can.

  22. Vicki m
    02/01/2015 at 10:54 am

    For those without an immersion blender you can either use an old fashioned hand held potato masher or spoon this in blender and pulse slightly. Just fyi

  23. Valerie
    03/06/2015 at 11:07 am

    Julie, this soup is delicious! Perfect for a winter day! I had some leftover stock vegetables with green lentils that I blended and then added to the soup. Mmmmm!

    • Julie
      03/07/2015 at 9:35 pm

      I’m so glad you enjoyed this!

  24. Azra
    04/22/2015 at 1:39 am

    Made this tonight and it was soooo yummy and super easy! The hubby loved it too, I’m excited to have the leftovers tomorrow :)

  25. 01/07/2016 at 9:49 am

    I am so glad I stumbled across this recipe this morning! Totally making this for dinner tonight! So comforting and filling with the perfect amount of flavor. :)

  26. Cindy
    07/25/2016 at 5:30 pm

    Is there nutritional info for this recipe?

    • Julie
      07/25/2016 at 7:47 pm

      Unfortunately, no. There are many reasons as to why I don’t post nutritional information on my recipes, one of which is that I’m not a registered dietician or nutritionist so for me to give any sort of nutritional information would be incorrect and inaccurate. There are also many differing factors when it comes to nutritional information and since I do not have the knowledge in this, I do not feel comfortable posting this sort of information. If you must have this information, there are many calculators out there (free and paid) that can help you with calculations. A quick Google search would pull up some of these calculators, but again, I’m not endorsing them as I do not know how accurate they may be.

  27. Gisel Silva
    06/06/2017 at 10:17 am

    I will be making this today for lunch, hubby and I love soup and I make soup once a week, eventhough we live in Orlando Florida and it’s about 80 degrees here right now.

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