Creamy White Bean and Bacon Soup

Whenever really cold days roll around, I’m all about soups and lots of it! This creamy white bean soup with bacon is one of my absolute FAVORITES to make.

I love making a big pot of soup and having it as leftovers for days. Sometimes, a really good soup gets better the longer it sits. This creamy white bean and bacon soup is definitely one of those!

This creamy white bean soup is perfect for those cold days and I’ve got a new video below to show you how to make it! I love how hearty it is and the texture was just the right amount of creamy.

Everything that goes into this Creamy White Bean and Bacon Soup recipe!

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 (or use canned beans for a quicker prep) and the soup will cook up in no time!

Creamy White Bean and Bacon Soup

This creamy Tuscan white bean soup is rich, hearty, and full of flavor. Bacon adds incredible smokey depth that you'll love in each bite. My favorite white bean soup recipe for chilly fall days!

5 from 2 votes

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 6

Author: Julie Chiou

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Ingredients 

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• ▢ 2 cups (404 g) 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 tablespoon or more of fresh rosemary, chopped
• ▢ 4 cups (946 ml) chicken stock
• ▢ 1 tablespoon tomato paste
• ▢ Salt and pepper, to taste

Equipment

• Dutch oven
• Immersion blender

Instructions 

• 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.

Video

Recipe Notes

You can use canned cannellini beans if you want.

Source: from Rachel Hathaway

NUTRITION FACTS

Serving: 1 bowl | Calories: 257 kcal | Carbohydrates: 34 g | Protein: 17 g | Fat: 6 g | Fiber: 7 g | Sugar: 7 g

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