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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
Equipment
Ingredients
- 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
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.
I love this recipe. I made it for dinner tonight and it was a hit!! I cooked my white beans first in my pressure cooker and then assembled the soup. I did find that I needed a little more rosemary and a squirt of sriracha to wake up the flavors! But…it was a total success!!!! Thanks for this one…it’s a keeper!
Great to hear this!!
This was fabulous–plus you finally gave me a reason to take my immersion blender out of it’s box since I got it over 10 years ago, so kudos! :)
Haha, awesome!
So, am I reading the recipe correctly, there is no bacon (just the rendered fat) in the soup, just as a garnish? I appologize if I’m missing something!!
You are reading it correctly :) it’s rendered fat for flavor and bacon is garnish, however you can definitely keep it in the soup if you want..like half on top and half in the soup :) it’s whatever you choose to make it! Enjoy!
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.
Is there nutritional info for this recipe?
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.
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. :)
Made this tonight and it was soooo yummy and super easy! The hubby loved it too, I’m excited to have the leftovers tomorrow :)
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!
I’m so glad you enjoyed this!
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
If I’m using canned cannelli beans, how much should I use?
You’d use a 15 or 16-ounce can.