Go Back
–+ servings

White Bean Soup with Bacon

Overhead photo of a large white pot filled with Tuscan White Bean Soup with bacon with a chunk of parmesan and ramekin of salt next to the pot.
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 soup recipe.
Author: Cheyanne Holzworth
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 servings

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

  1. 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.  
  2. 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!
  3. 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.
  4. 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! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 430kcal    Carbohydrates: 14g    Protein: 18g    Fat: 32g    Saturated Fat: 13g    Polyunsaturated Fat: 4g    Monounsaturated Fat: 13g    Trans Fat: 0.1g    Cholesterol: 62mg    Sodium: 1137mg    Potassium: 651mg    Fiber: 2g    Sugar: 5g    Vitamin A: 8254IU    Vitamin C: 7mg    Calcium: 215mg    Iron: 2mg
Course: Soup
Cuisine: Italian