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A bowl of bean soup topped with diced bacon and garnished with rosemary, next to a bowl and spoon.
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5 from 5 votes

White Bean and Bacon Soup

This creamy white bean soup is rich, hearty, and full of flavor. Bacon adds incredible smokey depth that you'll love in each bite.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings: 6
Author: Julie Chiou

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 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
    Cooked bacon bits in a large pot with a wooden spoon on a light countertop.
  • 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
    A pot with sliced carrots, onions, and herbs being stirred with a wooden spoon.
  • 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 chicken stock, 1 tablespoon tomato paste
    A pot of white bean soup with carrots, being prepared with broth added and a wooden spoon resting inside.
  • 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
    A pot of thick, orange-colored soup with white beans, partially blended with an immersion blender.
  • Serve warm with extra bacon pieces on top.

Video

Nutrition

Serving: 1 serving (336 grams) | Calories: 386 kcal | Carbohydrates: 53 g | Protein: 23 g | Fat: 10 g | Saturated Fat: 3 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Trans Fat: 0.02 g | Cholesterol: 17 mg | Sodium: 411 mg | Potassium: 1603 mg | Fiber: 12 g | Sugar: 7 g

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