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White bean and bacon soup is full of comfort when you need it most! Creamy, smokey and hearty, this soup is one of our favorites to make and it is ready in no time.
A Cozy Bowl of White Bean and Bacon Soup
A large bowl of this cozy white bean and bacon soup is one of my absolute favorites to make when I’m needing a bowl of comfort or just wanting a hearty, flavorful soup to warm me up! Sometimes, I enjoy making a big pot of this white bean soup with bacon and having it as leftovers for several days because this is one example where the soup gets better the longer it sits.
I really enjoy the texture of white bean soup with bacon and there’s something for everyone in here. You’ve got the creaminess of the soup base along with whole beans and carrots throughout every bite. The smokey bacon pieces on top give a textural crunch and also contribute to the salty, smokiness of the entire soup.
Recipe Tips and Variations
- Take care to read the recipe fully. The dried cannellini beans need to be soaked overnight so you’ll need to prep ahead. In the event that you didn’t soak the beans ahead of time, you can use canned cannellini beans instead.
- If you don’t eat pork, you can substitute the pork bacon for turkey bacon.
- Highly recommend cooking the vegetables with the bacon grease. It gives it so much flavor and you won’t need extra cooking oil.
- A high speed blender works in place of an immersion blender. Carefully ladle out a cup or so of the soup into the blender and blend until creamy then pour it back into the pot.
Types of Beans
Cannellini beans and great northern beans are interchangeably used in recipes as they are both very similar beans. You can use either in this recipe. Cannellini beans are slightly better in soups and stews, but great northern works as well. Use what you can find! Do not use red kidney beans, black beans, garbanzo beans, etc.
Storage and Reheating Instructions
Allow leftovers to cool then store in an airtight container in the refrigerator for up to 4 days. To reheat, warm through in a pot on the stovetop or in a microwave-safe bowl or container in the microwave until warmed through.
To freeze: allow leftovers to cool then store in Souper Cube freezer trays for up to 3 months. To reheat, pop out a cube and warm through in a pot on the stove.
Serving Suggestions
I love serving this soup with my garlic herb parker house rolls as the flavor pairs perfectly with the soup and also helps sop up all the creamy goodness!
White Bean and Bacon Soup
Equipment
Ingredients
- 2 cups (404 g) 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 fresh rosemary, chopped
- 4 cups (946 ml) chicken stock
- 1 tablespoon tomato paste
- Salt and pepper, to taste
Instructions
- Soak your beans overnight covered in water. Drain the next day and set aside.2 cups (404 g) dried cannellini beans
- 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.5 strips of bacon
- If there's a lot of bacon grease in the pan, remove all but 3 tablespoons 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 additional 1 minute.1 medium onion, 2 cloves garlic, 4 carrots, 1 tablespoon fresh rosemary
- Pour in the chicken stock and add the drained beans. Stir the tomato paste in until all has dispersed and incorporated into the soup.4 cups (946 ml) chicken stock, 1 tablespoon tomato paste
- 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!Salt and pepper
- Serve warm with extra bacon pieces on top.
Video
Nutrition
Photographs by Eat Love Eat
This looks so delicious!!! Love all of that light you get too. Our house is always so dark. :(
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?! :)
I hope you make this! It’s seriously so good and filling! I got the soup bowls at Crate and Barrel :)
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!
Hey you – I meant to tell you this: I used your potato trick for this soup!! :)
Just perfect for these cold winter days!
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! ;)
I love how your shots just kept getting closer and closer, haha! Drooling over here!
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. :)
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 :)
I am all about soup right now. This looks so thick and perfect for the cold weather!
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!