A cozy, comforting bowl of White Bean Soup with Bacon is your perfect cold-weather companion. Rich with smoky bacon and tender white beans, this hearty soup brims with soul-soothing flavor.
Simmered in one pot and ready in just 45 minutes, it’s the ultimate fuss-free dinner. Whether you’re curled up on the couch or gathered around the table, this soup warms from the inside out.
Key Ingredients in This White Bean Soup with Bacon
- Bacon – Adds deep, smoky richness and crispy texture that infuses every spoonful with savory flavor.
- White Beans – Creamy and satisfying, they add protein and create a naturally velvety base.
- Shallots – Milder than onions, they offer a gentle sweetness that enhances the soup’s earthy tones.
- Carrots & Celery – Essential aromatics that bring balance, body, and a classic base of comforting flavor.
- Garlic – Adds sharpness and depth, lifting the entire flavor profile.
- White Wine – Deglazes the pot, capturing the browned bits for added complexity and brightness.
- Chicken Stock – A flavorful liquid backbone, it ties everything together with savory warmth.
- Fresh Rosemary & Bay Leaf – These herbs infuse the broth with rustic Tuscan flavor.
- Parmesan Rind – Melts into the soup for umami depth and creaminess.
- Heavy Cream – Swirled in at the end for luscious, velvety texture.
Let’s Make It: White Bean Soup with Bacon in a Snap
Start by crisping up diced bacon in a Dutch oven, then set it aside while the drippings get to work. Sauté your aromatic mix of shallots, carrots, and celery in the rendered fat.
Add garlic, pepper flakes, salt, and pepper, then deglaze with white wine, scraping up all the good browned bits. Stir in your broth, beans (liquid and all!), rosemary, bay leaf, and a parmesan rind.
Let it all simmer gently for about 15–18 minutes, until the flavors deepen. Fish out the herbs, then stir back in the bacon, a splash of cream, parsley, and fresh parmesan.
Serve it as is, or mash or blend a portion for a thicker, more luxurious texture. Either way, it’s spoon-licking good.
Flavor Boosts & Cozy Tweaks: Tips for the Best Bean Soup
For deeper flavor, don’t rush the vegetable sauté – those golden bits build a delicious base. Using undrained beans not only thickens the soup naturally but also contributes extra flavor, so taste before adding more salt.
If you like spice, a dash more red pepper flakes adds a warming kick. To keep it vegetarian, skip the bacon and opt for smoked paprika and vegetable broth to mimic its depth.
Want a heartier bite? Stir in chopped kale or spinach during the last few minutes of simmering. For a creamier result, blending just part of the soup is the sweet spot – you’ll keep some texture while adding body.
Saving the Goodness: How to Store White Bean Soup with Bacon
Cool the soup completely before transferring it into airtight containers. It keeps well in the fridge for up to four days, and flavors deepen beautifully over time.
To freeze, portion it without cream into freezer-safe bags or containers. When ready to enjoy, thaw overnight in the fridge, reheat gently on the stove, and stir in fresh cream and parmesan just before serving.
Reheat leftovers over low heat, adding a splash of broth or water to restore the creamy texture. The bacon may lose its crispness, but the flavor gets even better by the day.
White Bean Soup with Bacon
Ingredients
- 2 14.5 oz cans White Beans, undrained (such as Cannellini or Great Northern)
- 2 sprigs Fresh Rosemary
- ¾ tsp Kosher Salt plus additional to taste
- ¼ – ½ cup Heavy Cream or substitute with Half and Half
- 1 whole Parmesan Cheese Rind
- 3 medium Carrots peeled and finely diced (approx. ¾ cup)
- 10 strips Bacon diced
- ½ cup White Wine
- 3 medium Celery stalks finely diced (approx. ¾ cup)
- 1 tablespoon Fresh Italian Parsley chopped, plus more for garnish
- ½ cup Parmigiano Reggiano grated, with extra for serving
- 4 small Garlic cloves minced
- ¼ tsp Crushed Red Pepper Flakes more or less to taste
- Heaping ¼ tsp Ground Black Pepper plus more to taste
- 4 cups Reduced Sodium Chicken Stock or substitute with vegetable stock or bouillon
- 1 whole Bay Leaf
- 2 large Shallots peeled and diced (approx. 1½ cups)
Instructions
- In a Dutch oven or large pot over medium heat, cook the diced bacon, stirring occasionally, until it turns crisp. Transfer the cooked bacon to a paper towel-lined plate using a slotted spoon, leaving the drippings behind.
- Ensure there’s about 1 tablespoon of bacon fat in the pot; if necessary, supplement with olive oil.
- Raise the heat to medium-high and add the diced shallots, carrots, and celery. Sauté, stirring often, for approximately 3 minutes until vegetables begin to soften. Add the minced garlic, red pepper flakes, salt, and pepper, stirring continuously for about 30 seconds to one minute until aromatic.
- Deglaze the pan with white wine, scraping up any browned bits from the pot’s bottom using a wooden spoon. Simmer until the wine reduces to roughly 2 tablespoons, about 3–4 minutes.
- Pour in the chicken stock along with the undrained white beans, rosemary sprigs, bay leaf, and the parmesan rind. Increase the heat to bring the mixture to a boil.
- Once boiling, immediately lower the heat to maintain a gentle simmer. Cover and cook for 15–18 minutes.
- Discard the rosemary sprigs and bay leaf using tongs. (Leave the parmesan rind unless blending the soup, in which case remove it.) Stir in the reserved bacon, ¼ cup of heavy cream, chopped parsley, and grated parmesan cheese. Taste and adjust seasoning, adding salt, pepper, or cream as desired.
- To thicken the soup, either mash 1–2 cups of the beans or use an immersion blender to partially blend the soup to your preferred consistency. Alternatively, puree a portion in a stand mixer and return it to the pot.
- Ladle the soup into bowls and garnish with additional parmesan, fresh herbs, and a drizzle of high-quality extra virgin olive oil. Serve immediately.
Notes
Beans: Retain the liquid from canned beans as it contributes to the soup’s texture and richness. Adjust salt accordingly due to the sodium content.
