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Comforting, filling, and bursting with hearty Tuscan flavors, this White Bean Soup with Bacon is everything you want in a cold weather meal. Rich, smoky bacon blends beautifully with creamy white beans and aromatic fresh veggies to create the perfect soup to cozy-up with on chilly days. Best of all, you’ll need just one pot and 30 minutes to make this simple, wholesome bean bacon soup recipe.
“Every time I make this it turns out so well! Tomorrow it goes to my husband’s work for a soup competition!!”
– Tara
Update: This recipe was originally published in January 2015. I took new photos and made updates to the article below to include more information about this One Pot Tuscan Bean and Bacon Soup recipe.
Hi, friends! I don’t know about you, but all this cold weather has me feeling totally tired and rundown. Or maybe Mercury is in retrograde? Who knows. But, what I DO know, is whenever I’m feeling beat, I always crave a big ‘ole bowl of hearty, warming soup.And, this bacon and white bean soup I’m sharing today most definitely fits that bill.
Table of Contents
About this white bean soup
Also known as, my go-to soup for the colder seasons! While I do test and make an absurd amount of soup recipes, this bean and bacon soup is something I make without fail every single fall and winter season. And here’s why:
Light, yet hearty this Tuscan beauty is loaded with tender white beans, smoky bacon, fresh vegetables, and aromatic herbs. It’s silky, velvety and luscious with a rustic, chunky texture, and a salty, savory, and subtly earthy taste.
Aside from the cozy, delicious taste, this white soup beans recipe is insanely easy and foolproof to prepare; plus it’s made entirely in just one pot! This recipe is made with humble, inexpensive ingredients and comes together in 30 minutes or less. But, don’t let the fuss-free preparation and easy to find ingredient list fool you! This soup will quickly become a permanent addition to your dinner rotation!
Oh, and did I mention this soup is packed with healthy veggies and protein-rich beans!? That means it’s not just good for your soul, it’s good for your waistline too! Basically, it’s comfort food done right!
Why this recipe is a winner: 4 key reasons to make it
- Rich, Smoky Flavor from Crispy Bacon. Unlike other white bean soups that can sometimes feel one-dimensional, this bacon and white bean soup stands out thanks to the irresistible smoky depth that bacon brings. The fat rendered from the bacon infuses the broth with a rich, savory flavor. And the crispy pieces scattered throughout add a delightful crisp flavor in every bite. If you love bacon, this is a soup that will speak to your soul.
- Simple, Wholesome, Basic Ingredients. One of the biggest advantages of this white bean soup with bacon recipe is how easy it is to make with pantry staples. With just a handful of ingredients—bacon, white beans, vegetables, and broth—you can create a dish that’s flavorful, hearty, and comforting without having to make a special trip to the store.
- Hearty and Satisfying, But Not Heavy. This white beans soup recipe strikes the perfect balance between hearty and light. The creamy, tender white beans provide a rich, velvety texture, while the bacon gives it a satisfying, umami-packed depth. At the same time, it’s not overly greasy or heavy, making it the ideal meal for any season.
- Flexible, Customizable Recipe. Whether you’re a new cook or an experienced chef, this recipe allows for plenty of creative freedom. Add some leafy greens like spinach or kale for an extra boost of nutrients. Or, toss in some red pepper flakes or a chopped chili for a little heat. This bacon and white bean soup is easily adaptable to fit your preferences, dietary needs, or whatever you have in your fridge.
Recipe testimonials!
Here’s what readers are saying about this delicious white beans soup recipe:
- “AMAZING soup! [I] didn’t add the half and half and it was still delicious. One of our new fave soups!” – Briana
- “Layer upon layer of flavor and texture, I love this soup! Great recipe!” – Susanne
- “Super tasty, huge portions! Made a double batch for 7 servings and we put more than half of it in the freezer for later! [I’m] excited to have it as a meal later this month again!” – Alder
- “Absolutely delicious; [it’s] now a regular in my recipe planning.” – Lindsay
- “This was one really delicious soup! I plan to make it again real soon. So tasty and hearty. I used a few more strips of bacon but followed the recipe. I also cooked dry northern beans in my instant pot the night before as I prefer fresh beans over canned. This is such a delicious soup!” – Lisha
Ingredients for bacon and white bean soup
This easy soup is hearty and bursting with flavor! This fool-proof recipe relies on simple, readily-available ingredients for the best hearty, comforting taste. Here’s what you’ll need:
- Bacon: I prefer to use thick, center-cut bacon; however, you can use any cut of bacon, or try substituting pancetta instead.
- Shallots: Two large shallots add a delicate and slightly sweet flavor onion flavor. Or, you can substitute any onion – yellow, white or red, if you prefer.
- Carrots: Three medium carrots provide a touch of sweet flavor to the base of the soup.
- Celery: Three ribs of celery add a slight umami flavor.
- Garlic: Use freshly minced garlic for the best punchy taste.
- Seasonings: Crushed red pepper flakes, kosher salt and ground black pepper all provide a depth of flavor. I also like to throw in a little homemade Italian seasoning if I have some on hand.
- White Wine: Any dry white wine you like will work.! Chardonnay, Pinot Blanc, Pinot Gris or Sauvignon Blanc are all great options. Or, you can substitute more stock instead.
- Beans: You can use a variety of white beans in this recipe; however, I recommend you select a low- or reduced-sodium brand. (See below to read about varieties of beans you can use.)
- Herbs: Fresh rosemary, a dried bay leaf and parsley all add a depth of earthy, herbaceous flavor.
- Parmesan: One parmesan rind adds a delicious salty complexity, while a half cup of grated parmesan adds sharp, savory flavor. Make sure you freshly grate your cheese for the best taste.
- Cream: Heavy cream provides a creamy, luxurious mouthfeel. The precise amount of heavy cream will depend upon your preference and taste. You can substitute half-and-half, whole milk or omit it entirely, instead.
Recipe variations
There are so many ways to customize this recipe for white bean soup with bacon to suit different tastes, preferences, or seasonal ingredients. Below are some creative variations of this bacon and white bean soup to inspire:
- Vegetarian White Bean Soup. Swap out bacon for smoked paprika or liquid smoke to maintain the savory flavor without the meat. Also, use vegetable broth for a fully plant-based option.
- White Bean Soup with Sausage. Replace the bacon with Italian sausage or chicken sausage for a heartier, protein-packed version. Be sure to brown the sausage first to infuse the soup with extra flavor.
- Spicy Bacon and White Bean Soup. Add jalapeños, red pepper flakes, or cayenne pepper for a spicy kick.
- Thick and Creamy White Bean and Bacon Soup. Blend a portion of the beans with broth for a velvety, creamy texture. And, for extra richness, add half-and-half or whole milk.
- White Bean Soup with Greens. During the final phase of cooking, stir in kale, spinach, or Swiss chard for added nutrition and color.
- Slow Cooker White Bean Soup with Bacon. Brown the bacon and vegetables, then slow cook on low for 6-8 hours for a hands-off soup.
Expert tips for the best soup
- Grab High-Quality Bacon for Rich, Savory Flavor.Opt for high-quality, thick-cut bacon—it crisps up beautifully and adds a deeper, more satisfying smoky flavor to the bacon and white bean soup. Look for bacon with less water content for a crisper texture and more robust taste.
- Use Dried Beans for Superior Texture. For a creamier, more cohesive soup, opt for dried beans over canned. Soak cannellini or great northern beans overnight and simmer them slowly to absorb the full flavor of the broth.
- Layer Flavors by Rendering Bacon First. Start by rendering bacon on the stovetop, allowing the fat to melt and the bacon to crisp up. This creates a flavorful base. Then, sauté your vegetables in the rendered fat for depth of flavor.
- Simmer Low and Slow for Full Flavor. After adding the beans and broth, simmer gently over low heat. Slow cooking allows the beans to absorb the smoky flavors from the bacon, creating a rich, well-rounded broth.
- Use Fresh Herbs for Subtle Herbaceousness. Use fresh rosemary, or your favorite Italian fresh herbs, like thyme, to infuse the soup with herbal flavors. Use a spice bag or cheesecloth for hassle-free removal.
- Balance Richness with Acidity. To cut through the richness of the bacon, add a squeeze of fresh lemon juice near the end of cooking. The acidity will brighten the soup flavors.
- Adjust Consistency to Your Liking. If you prefer a thicker soup, mash some beans or blend a portion for a creamy texture. For a lighter broth, add extra broth, stock, or bouillon water to thin it out.
- Finish with Flavor Enhancers. For a final burst of flavor, drizzle with cream, a dollop of basil pesto, or sprinkle with Parmesan cheese. And fresh herbs like parsley are a great way to add a pop of color.
Step-by-step photos: making this recipe at home
(Don’t forget to scroll down for the detailed instructions in the complete printable recipe at the bottom of the page.)
FAQs: frequently asked questions
What white beans are best for soup?
For the best texture and flavor, I typically use cannellini beans or great northern beans in this bacon and white bean soup recipe. These particular varieties of beans are creamy and absorb the broth beautifully, making them ideal for this recipe. Below are a few different types of white beans that taste best in this soup:
- Cannellini Beans. Also known as white kidney beans, these white beans are the largest variety. Meaty with a nutty, earthy flavor and tender flesh, they retain their shape and texture well during cooking, which makes them perfect for bean soups and stews. But, they are also delicious raw in dishes, such as white bean salads.
- Navy. Also called pea beans, navy beans are smaller than both cannellini and great northern beans. They have a mild flavor and become deliciously creamy when cooked, which makes them perfect for mashing and thickening soups.
- Great Northern. Medium-sized Great Northern Beans are smaller than Cannellini beans. They are mild and nutty in flavor with a firm flesh. While they are commonly used in French cassoulets, you can also use them in soup recipes.
- Baby Lima: Also known as butter beans, baby limas are small with a creamy, buttery texture. They are starchier than the other varieties of white beans, which also makes them a delicious option for thickening soups.
Can I use canned white beans in this recipe?
I typically use canned white beans to make this soup recipe as they’re a convenient and quick option. However, you can absolutely substitute canned beans for dried beans, just be sure to soak and cook them before using them to make this white bean soup recipe. Also, please note you may need to adjust the cooking time in the recipe card.
How can I make white beans soup recipe more flavorful?
This white bean soup recipe is incredibly flexible. To enhance the flavors, consider small, flavorful additions that will elevate the dish significantly. Fresh herbs such as Italian parsley, thyme, and rosemary, a fresh squeeze of lemon, or a sprinkle of Parmesan cheese are all simple ways to make this recipe more flavorful.
Or, if you’re looking for larger alterations, consider stirring in some leafy greens, such as baby spinach, kale, or arugula during the last couple minutes of cooking.
Pro-tip: Just eep in mind, if you are adding hearty ingredients to this soup, you will also need to add more broth, stock, or cream.
Can I make white bean soup with bacon creamy?
Absolutely. To give this white beans soup a creamy texture, you can blend part of the soup. Simply puree a portion of the beans and broth using an immersion blender, a regular blender, or even a potato masher. Then stir it back into the pot for a silky-smooth-meets-chunky, creamy finish.
Can I make this white bean soup with bacon vegetarian or vegan?
Yes, simply swap out the bacon and use smoked paprika, liquid smoke, or smoked tofu to replicate that savory, smoky flavor. Also, be sure to use vegetable broth instead of chicken broth to keep it vegetarian. And, consider adding some extra vegetables or stirring in some greens for a more substantial soup.
Can I make bacon and white bean soup ahead of time?
I always find this to be a weird question, because you are always welcome to make any recipe ahead of time if you’d like. However, this white bean soup with bacon actually does taste just as good the next day as the flavors continue to develop. Store it in an airtight container in the fridge for up to 3 days, or freeze leftovers for up to 3 months.
If you’re looking for a comforting, satisfying soup, this bean soup bacon recipe is the answer. Packed with smoky bacon, creamy white beans, and savory vegetables, it’s the ultimate feel-good meal.
Whether you’re new to making soups or an experienced cook, this bacon bean soup recipe is sure to become a go-to in your kitchen. Give it a try, and let each spoonful transport you to cozy, comforting bliss. Until next time, friends, cheers!
Cheyanne
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More soup recipes with beans!
If you love this bean and bacon soup, try one of these delicious recipes next:
White Bean Soup with Bacon
Equipment
- 1 Dutch Oven or Large Pot – for cooking bacon and the soup
- 1 Paper Towel-Lined Plate – for draining the bacon
Ingredients
- 10 strips Bacon – diced
- 2 large Shallots – peeled & small dice (about 1 1/2 cup)
- 3 medium Carrot – peeled & small dice (about 3/4 cup)
- 3 medium Celery – small dice (about 3/4 cup)
- 4 small cloves Garlic – peeled & minced (SEE NOTES)
- ¼ tsp Crushed Red Pepper Flakes – more or less, to taste
- ¾ tsp Kosher Salt – plus more to taste
- heaping 1/4 tsp Ground Black Pepper – plus more to taste
- ½ cup White Wine
- 4 Cups Reduced sodium Chicken Stock (substitute: chicken bouillon or vegetable stock)
- 2 (14.5 oz) cans White Beans – such as Cannellini Beans or Great Northern Beans; UNDRAINED (SEE NOTES)
- 2 sprigs Fresh Rosemary
- 1 whole Bay leaf
- 1 whole Parmesan Cheese Rind
- ¼ – ½ Cup Heavy Cream (Substitute: Half and Half)
- 1 TBS Fresh Italian Parsley – chopped, or more for serving
- ½ Cup Parmigiano Reggiano – plus more for serving
Instructions
- Cook the Bacon: Place a large pot or Dutch oven over medium heat and add the bacon. Cook, stirring occasionally, until the bacon is crisp and cooked through.Use a slotted spoon to remove the pieces of bacon to a paper towel lined plate, leaving the bacon drippings in pan. Set the bacon aside.
- Rendered Bacon Fat: You want about 1 tablespoon of bacon drippings in the pot. If you do not have enough fat, add enough olive oil to pot to make about 1 tablespoon of fat – you can just eyeball it.
- Sauté Vegetables and Aromatics: Increase the heat to medium high. Then, add the shallots, carrot, and celery to the pot. Cook, stirring frequently, until the veggies softened, about 3 minutes. Add garlic, crushed red pepper flakes, salt, and pepper to the pot. Cook, stirring constantly, until aromatic, 30 seconds to 1 minute.
- Deglaze the Pan with Wine: Add the white wine to deglaze pan, using the edge of a wooden spoon to scrape up brown bits from the bottom of the pan.Cook until the wine is reduced to about 2 tablespoon, approximately 3-4 minutes.
- Add the Stock, White Beans, Herbs, and Parmesan Rind: Add the chicken stock, white beans with their liquid, rosemary sprigs, bay leaf, and parmesan rind (if using) to the pot.
- Bring to Boil, then Simmer the White Bean Soup: Increase the heat to high and bring soup to a boil. Once boiling, immediately reduce the heat to maintain a gentle simmer. Cover the pot and simmer the soup for 15-18 minutes.
- Add Cooked Bacon, Cream, Parsley, and Grated Cheese: Use tongs to remove and discard the rosemary sprigs and the bay leaf. (Note: I leave in the parmesan rind, but you can remove and discard it. But, if you're planning on blending the soup, you need to remove the rind first.) Stir in the cooked bacon, 1/4 cup of heavy cream, chopped parsley leaves, and grated parmesan. Taste the soup and adjust for seasoning, adding more salt and pepper for overall flavor, cream for a richer flavor, and/or specific ingredients for specific flavors.
- Optional To Thicken Soup: You can serve the bean bacon soup as is for a broth-y consistency. Or, you can thicken the soup and make it ultra-creamy with one of the two methods below:1. Use an Immersion blender to blend some of the soup until desired consistency is reached. Or, use a potato masher to mash some of the beans. Blend about 1-2 cups of the soup for a slightly creamy yet rustic texture.2. Stand Mixer: Remove 1-2 cups of the soup to a stand mixer. Puree the soup and then add the mixture back to the pot. , add back in removed beans.
- Garnish and Serve Bacon and White Bean Soup: Ladle the soup into serving bowls and garnish with more grated parmesan cheese and fresh herbs. Drizzle with a bit of good-quality extra virgin olive oil for a flavorful finish. Serve and enjoy!
Video
Notes
- Garlic: If you have an aversion to garlic, you might want to cut the amount of garlic in half, or adjust the amount to your liking.
- Beans: DO NOT drain the beans! The liquid contains starch and helps thicken the soup. However, the liquid does contain sodium, so keep that in mind when adding salt to the soup!
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Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
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Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
Nutrition
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Toni
Since the soup contains a Parmesian rind, and bacon, the addition of salt was entirely unnecessary, resulting in my having to use the “oversalted” hacks for soup.
Lisha Ellis
This was one really delicious soup! I plan to make it again real soon. So tasty and hearty. I used a few more strips of bacon but followed the recipe. I also cooked dry northern beans in my instant pot the night before as I prefer fresh beans over canned. This is such a delicious soup!
Carole
So flavorful, especially using really good chicken broth. I added about a cup of cavatappi to help thicken and make it heartier. Wonderful!
Cheyanne Holzworth
Hi Carole,
I’m honored you decided to try this soup recipe and absolutely thrilled you enjoyed it! Adding cavatappi pasta sounds delicious – thank you for the suggestion! And thank you so much for coming back and leaving a review.
Cheers and warmest wishes for a wonderful weekend,
Cheyanne
Carolyn
So I love making homemade soups. I really felt like some bean soup today and had all the ingredients for this recipe so decided to make it. It was absolutely amazing! I didn’t have fresh rosemary or parsley so just used dry. I used an immersion blender at the end for about 30 seconds and it was the perfect consistency. Hubby and son just had some and loved it! Will definitely be adding it to my soup recipes as one of our favourites! It’s like a restaurant soup. Thank you for posting!
Linda
This soup was wonderful, the only thing I did different was added an extra can of beans. I am looking forward to dinner tonight to have some leftovers.
YUMMMMMM.
Candy
Great basic soup recipe! For a change tonight I used pancetta instead of bacon. Followed recipe ingredients but also Added a 14oz can whole tomatoes (crushed them by hand) and a russet potato peeled and cubed. Didn’t add any cream. When soup was done, I added about 4C fresh spinach, covered pot and served soup 10 mins later. Everyone loved it!!
Jennifer
I found this recipe a few months ago and have made it about four times since then. This has got to be my favourite and I find it to be very cost effective. I love to use Farm Boy Maplewood smoked bacon with this recipe as it brings more flavour than other brands. I like to thicken my soup by adding about a cup of day old French baguette then mashing that lightly during the cooking process as it also mashes some of the veggies
Sarah
I just made this soup and it was absolutely delicious! Thank you, it’s going to be one of my staples 🙂 I subbed bacon for ground turkey and it still turned out great!!
Cheyanne
Hi Sarah,
Your substitution of ground turkey sounds just fabulous and I’m definitely going to try that – thank you for the suggestion! And thank you for coming back and leaving a review. I’m thrilled you enjoyed this recipe! Cheers and warm wishes for a wonderful holiday season. 🙂
Nancy
What should I do to make soup low sodium?
Cheyanne
Hi Nancy,
Great question! Unfortunately, I have only made the recipe as directed. However, if you are looking to decrease the sodium, you will need to reduce the salt and use no-sodium stock. You’ll also want to omit the bacon and double check the sodium in your beans.
Cheers!
Cammie
Great recipe! I made it with chicken andouille sausage, homemade veggie broth and sour cream (shh) instead of cream and it was heavenly. I served it with olive bread. So satisfying
Laura
Fantastic recipe–very flavorful. I added 1/2 onion (chopped) and 10 oz of thawed frozen spinach. I’ll definitely be making this again!
Joann
This was delish!
Cheyanne
Hi Joann,
I’m so thrilled you enjoyed the recipe!:)
Mayte Capo
This soup is absolutely delicious. I didn’t have any parsley so I added some fresh chives instead for color and it’s not only a yummy soup but so pretty to look at too. Thank you!
Shelley
This was delicious. I followed the recipe exactly only adding one diced Russet potato. I will be making again! Thank you
Carol Jones
i just got a new computer and an old avatar transferred. Please take it off my comment. Thank you.
Carol Jones
Best bean and pasta soup recipe EVER!!!! Thank you so much for this recipe! I have made this many times now and my family can’t get enough of it. It has just enough tomato in it and not too much. I cannot quit eating it. Truly a fabulous recipe!
Leah
This is the second time I’ve made this soup and it’s DELICIOUS. I have a freezer full of it ready for when I’m craving some. It really is so good, I made no changes at all and there’s nothing I would add or take away. Will definitely be making this for years to come, it’s written in my recipe book x
Cheyanne
Hi Leah,
I’m absolutely thrilled you enjoy this recipe so much – it really makes my day to hear that! Thank you so much for coming back and letting me know how everything went over!
Cheers and warmest regards,
Cheyanne
Maggie Marino
Great recipe!! I didn’t have celery, so I added some frozen corn instead. I also used a mortar and pestle to add some fennel seed into the soup when I added black pepper and salt. So delicious!!! Your pictures were so helpful for a quick reference on each step 🙂
Josh
I want to make this SO badly, but I’m vegetarian. Does anyone know if I were to leave out the bacon but add a little bit of liquid smoke if it would still taste good?
Cheyanne
Hi Josh,
Great question! I’ve actually made a vegetarian version of this soup before. I add a little bit of smoked paprika – add it when you add the garlic and crushed red pepper flakes in step 3 (I normally use a heaping ½ teaspoon, but use it to your taste). I also add liquid smoke when I add the stock in step 5 – a little bit goes a long way, so I’d start with ½ teaspoon, you can always add more! If you are making this vegetarian I strongly suggest you don’t skip the parmesan rind as it adds a ton of flavor. And, definitely don’t skimp on the fresh herbs for garnish! 🙂
Let me know if you try this vegetarian version of the soup – I’d love to hear how it turns out for you! Cheers! 🙂
Nikki Schoessow
Dear just get morning star vegetarian bacon in the frozen food section cook it up and add last stir in you cant tell the difference delicious but add last or it will loose the flavor in the recipe like sprinkle on top
Cheyanne
Hi Nikki,
Thank you for the suggestion! 🙂 I hope you have a wonderful week!
Best,
Cheyanne
Melissa
This was so easy and delicious! I served it with Aldi Italian bread, which was perfect for dipping at the bottom of the bowl. Even my picky kid, who never eats beans, loved it and asked for more. That’s a huge win in my house.
Thank you, Cheyanne!
Cheyanne
Hi Melissa,
I’m so happy to hear you found the recipe easy to prepare and delicious! And, I’m absolutely thrilled even the picky eaters in your house approved!!! Huge win! Thank you so much for coming back and letting me know how everything went over! Cheers! 🙂
Kathy Haack
I made this soup tonight 1/16/21. Used pancetta instead of bacon. Loved deglazing with white wine; never would gave thought of that, beautiful richness. Had some parm rind in freezer to use up! Had to blend all because husband recently had two teeth removed. Mixed some sour cream with whipping cream, and drizzled over soup. He had fiber and protein. Nutrition is very important with dental work. We’re not done with the dentist, so we will be making this again!
Pennmom
This is a family hit! It is an easy to follow recipe and is so delicious! I do add spinach and Ditalini pasta to thicken the soup and have substituted Italian sausage for the bacon. It adds to the Tuscan flavor. This is the most popular soup in our home.
Cheyanne
I’m so thrilled you and your family enjoy this soup recipe! I love that you add spinach and Ditalini pasta! And, you can never go wrong with Italian sausage – YUM!! Thank you so much for coming back and letting me know how everything went over!! Cheers! 🙂
Sarah
Cheyanne,
What a spectacular recipe! My first time making a soup like this. I made some minor tweaks: since I don’t have an immersion blender, I pureed 2 cans of beans before adding them to the pot so I didn’t need to remove them once they were in there; added chopped celery to the sauteed veggies; used fresh thyme and dried oregano; and added raw chicken breasts to the soup, pulled and shredded it, and let it cook through for about 2 hours. This was a hit! I can’t wait to make it again! Thank you for your awesome, delicious, and detailed recipe! Thank you for sharing 🙂
Betsy
My family loves this soup recipe! I will be making it a lot. It pares great with fresh fruit and southern cornbread.
Cheyanne
Hi Betsy,
I’m absolutely thrilled you and your family enjoyed this soup!! Serving it with fruit and cornbread sounds perfect!! Cheers and warm wishes for a wonderful 2021!! 🙂
Kimberly
Absolutely perfect recipe. Tastes amazing. Followed exactly. Used pacetta. Thank you for this !!!
Cheyanne
Hi Kimberly,
I’m so thrilled you loved the soup!! Pancetta is so delicious in this, right!? Cheers and warm wishes for a beautiful 2021!! 🙂
Tammy
HI,
This looks great! Any pointers for making it in the slow cooker?
Cheyanne
Hi Tammy.
Great question! Unfortunately, I have only developed and tested this soup recipe on the stovetop (as fast 30 minute meal). If you try adapting it for the slow cooker, I’d love to hear how it turns out! Cheers and warm wishes for a wonderful holiday season!
AndreaJane
This was absolutely delicious!! There was a Covid induced panic buying of canned white beans (ALL of them!!) at my grocery store so I bought dried navy beans and soaked them overnight. I used four cups of the soaked beans instead of two cans of beans. I used an immersion blender and blended it maybe 25% . It was the perfect blend of creamy and chunky. This will be in heavy rotation this winter. Thank you for sharing the recipe!
Lisa Burton
I loved this recipe. I added 1 pound of ground turkey and it made it a hearty soup on a a cold day. It was fantastic, and I’ll definitely make it again.
Heidi M.
Can’t wait to make this, but I don’t know where to find the cheese rind. It sounds like an essential ingredient for the flavoring if the soup. Any suggestions?
Cheyanne
Hi Heidi,
The parmesan cheese rind adds a savory depth of flavor to the soup, and I would say it definitely takes the soup to the next level of delicious. So, I can totally understand wanting to use it when you make this soup.
I typically get my cheese rinds from Fresh Market – they come in a tub and can be located in the cheese section. I’ve also found them at our local grocery store (Lowes and Harris Teeter) and they come in tubs there as well. If you have no luck with those suggestions, try going to the deli or cheese counter of your grocery store. If your store carves wheels of cheese and then sells the smaller packaged pieces, they will typically sell you the rinds at a reduced price. If they have Pecorino Romano rinds, those will work instead of parmesan. On a side note, if you are able to find the rinds, I suggest purchasing a few extra and storing them in your freezer! They’re a wonderful way to add flavor to a multitude of dishes from soups to hearty spaghetti sauces!
Let me know if you have any additional questions as I’m always happy to help! 🙂
Lea
Absolutely Loved this soup! Followed the recipe religiously, except I added some baby spinach and Sun-dried tomatoes at the end. Super Yum!
Cheyanne
Hi Lea,
I’m absolutely thrilled you enjoyed the recipe! Your additions of spinach and sun-dried tomato are two of my favorites!! Thank you so much for coming back and leaving a review! Cheers! 🙂
Mary Ann | The Beach House Kitchen
One of our favorites Chey. This soup reminds me of my mother because she made this often when I was growing up. I love the new photos and the video too! Pinned!
Mary
What is the serving size as I did not see that mentioned in the nutrition label. Thx
Cheyanne
Hi Mary,
This recipe serves approximately 4 people. To get the precise serving size you would need to divide the prepared soup by 4. Cheers and thank you for stopping by! 🙂
Diane
I’ve made this soup over and over, never get tired of it. After blending it smooth I added chopped rotisserie chicken I’m thinking next time I might add a can of corn with the chicken! Love it, love it,love it!
Cheyanne
Hi Diane,
I’m so thrilled to hear you love this soup!! Your addition of rotisserie chicken sounds delicious, and I love the idea of adding corn! I will have to try adding both of those next time I make this – thank you for the suggestion!! And, thank you so much for coming back and letting me know how everything went over! Cheers!
Christie Todd
This might be the best soup ever. Seriously, this is a really lovely hearty soup. Deceptively simple, it comes out tasting like a five star offering. Rich and creamy, yet comfortingly rustic. It’s perfect as written, but I’m still excited to play around with it. Well done!!
Cheyanne
Hi Christie,
I am beyond thrilled you enjoyed the soup!! I love hearing that you are going to play around with the recipe and make it your own! I’d love to hear about any substitutions or additions that turn out delicious! Cheers and thank you so very much for coming back and letting me know how everything went over! 🙂
Wendy Hampton
Our town in California is “stay at home” mode, so I’m using it as an opportunity to try new recipes from my pantry. Lucky I had all these ingredients! This was a wonderful warming soup for our cold weather. It is great with sourdough toast which had a little melted parmesan broiled onto it. This is going in my “heirloom” recipes to keep forever!
Kelley Belley
This was awesome!! I did make a few modifications: I used acv instead of white whine, added roasted red peppers and jalapenos to it, and potato. I am making it now and will update!
Cheyanne
Hi Kelley,
I’m thrilled you enjoyed the soup! Your modifications and additions sound absolutely delicious!! I’m going to have to try those next time I make this!! Thank you so much for coming back and letting me know how everything went over! Cheers!
CaliGirl
I love this soup! I add in a bit of cayenne pepper (in addition to the crushed red pepper). along with some smoked paprika. The parmesan rind is a must. I’ve made this in a slow cooker (7-8 hours on low) but prefer letting it simmer on the stove for several hours.
This recipe is very adaptable too – add corn, quinoa, riced cauliflower or italian sausage…it’s delicious! If you are out of white wine you can also sub a light style beer. I like to top it with homemade croutons or dip in a crispy baguette with butter. Thank you for the great recipe!!
Cheyanne
Hi!
I’m absolutely thrilled you loved this soup!! Your additions and adaptations sound delicious – I can’t wait to try some of them myself! Thank you so much for coming back and letting me know how everything went over and for sharing your suggestions! Cheers!
Lucas
This is really delicious! Thanks for sharing.
Yvette M. Hoffman
One of my favorite soups now. I have made this several times already. Love love love. I pureed half of soup then mixed it in with the rest.
Sunshine baker
I followed the recipe except I didn’t use the cheese rind since I didn’t have one. Something is off about the combination of spices. Even my husband thought so.
Cheyanne
Hi Sunshine,
I’m sorry to hear you and your husband thought something was off about the combination of spices. Did you use a good quality white wine (one you would actually drink yourself or serve to guests) and a reliable brand of white beans? Using quality ingredients can make a huge difference in the end result of the dish. Also, the parmesan cheese rind serves to both soften and infuse flavor into the soup… it isn’t really the same soup if you leave it out. Cheers and thank you for your feedback!
celes wilson
What is the serving size for this soup?
Cheyanne
Hi Celes,
This soup comfortably serves 4 (and the nutritional information is an approximation assuming 4 servings). To get the exact serving size you would need to divide the total amount (cups) of the prepared soup by 4.
Cheers and thank you so much for stopping by!
Susan
How much weight is the bacon?
Ten strips of thick cut bacon is 1 lb. is this recipe for 1lb of bacon?
Cheyanne
Hi Susan,
You can certainly use whatever variety of bacon you would like. However, I did not use thick cut bacon. I used center cut bacon (regular-sliced) and 10 slices weighed a little more than 1/2 a pound.
Cheers!
Toni
Soup was good but too much red pepper very spicy would cut back to just a pinch. Added more cream and cheese to take the heat down a bit also a TBS of ACV to tone it down, it has good flavor profile and served with crusty bread and home churned butter it hits the spot on this cold rainy day!
Rekea
Hi, I’m new to your site. Can this be made in a slow cooker?
Cheyanne
Hi Rekea,
That’s a great idea and I’m sure this recipe could be adapted and modified for the slow cooker. However, I have only made this according to the instructions in the recipe. If you try it, let me know how it goes!
Cheers and Happy New Year!
renee
excellent. I loosely follow recipes. this one was one to come back to!
Annette
This has nothing to do with your recipe, which I will try…however, I was also exhausted all the time….my vitamin D was very low. Have yours checked, quite possibly that’s your problem. I wish you well!
Maria
So good. So so good. I used bulk Italian sausage instead of bacon and added kale, puréed 1/2 the liquid and veggies–sooooo good. I confess I did drain the beans because that liquid grosses me out. The soup is still thick enough for my liking 🙂
Marira
So good, my teenagers love them a lot – none left！
Cheyanne
Hi Marira,
I’m thrilled your family enjoyed this soup! Thank you so much for coming back and letting me know how it went over! Cheers!
Vassos
No way your calorie count is correct. Beans and bacon alone get you to 1200 for the recipient… plus cream, cheese….. yummy though!
Cheyanne
Hi Vassos,
Thank you for catching that! I use a nutrition calculator and you are correct, there was a glitch! However, the calorie count isn’t nearly as high as you thought. I fixed the information on the recipe card. Cheers!
Annelise Mitchell
This recipe is amazing, thank you!
Cheyanne
Hi Annelise,
I’m thrilled you loved this soup!!! Thank you so much for coming back and letting me know how it went over! Cheers!
Fred B
Made this last night. It was perfect for a NH winter evening. Paired it with a Caprese salad and warm Ciabatta. Felt like we were back in Tuscany! I had a few links of Italian sausage I needed to use so I subbed that, browned and crumbled, for the bacon, otherwise followed the recipe. I love greens, so next time I might add some garlic sauteed Tuscan kale. We’ve added this to our “keepers” list. Thanks for the idea!
Cheyanne Bany
Hi Fred,
I’m thrilled you loved this soup! Your substitution of sausage links and your pairings sound absolutely delicious!!! Thank you so much for coming back and letting me know how it went over! Cheers!
Cheyanne Bany
Thank you, Kellie! I hope you do try this soup and love it as much as we did!
My mother is a walking dead fan, but in no way is she an “old folk” 😉
Cheers to a beautiful day!
TIm Jackson
Hello Cheyanne,
I made your soup this weekend for a party and it lasted all of 3.2 seconds. Lots of OMG this is fantastic! and MORE!, pleases. Definitely keeping this one. No bread bowls about us so I served it in a bowl with a bit of grilled baguette drizzled with olive oil and a glass (OK, bottles) of Barbera…we were in heaven. Thank you!
One note: I had drained the beans per the ingredient list and habit then saw that I was to add the beans with their juice. To make up for the lost thickening I just added some white wine mixed with corn starch.
Cheyanne Bany
Tim, I’m overjoyed you loved the soup and so did your guests! Nothing makes my day more than hearing that! Your make shift thickening agent is a perfect example of thinking on your toes, and I would have done the same exact thing! Great minds 😉 Wine is an excellent pairing with this soup… it should be required (if you are 21 and up). Thank you so much for the kind words and stopping by to let me know how the soup turned out. Cheers!!
Angie
Hi Chayanne
This recipe looks so delicious! Love bean soups. This has such yummy ingredients! I love your blog. I’m so glad I found you on Instagram today.