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White Bean Soup with Bacon

A heartwarming and creamy white bean soup with crispy bacon, infused with aromatic herbs and spices, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Soup
  • 6 slices bacon For smoky depth—try a thick-cut variety for maximum flavor
  • 1 tablespoon olive oil Extra virgin adds great flavor
  • 1 medium onion, diced Use a sweet onion like Vidalia for a touch of sweetness
  • 2 cloves garlic, minced Fresh garlic truly elevates the dish
  • 2 cans (15 ounces each) white beans, drained and rinsed Cannellini or great northern work well
  • 4 cups chicken broth Homemade really kicks things up a notch—if you have any, use it!
  • 1 teaspoon dried thyme Or use fresh if you have it available
  • Salt and pepper to taste
  • Fresh parsley, for garnish A dash of fresh greens adds a pop of color to your bowl

Method
 

Preparation
  1. Cook the bacon in a large pot over medium heat until crispy, about 5-7 minutes. Stir occasionally for even cooking.
  2. Remove the bacon from the pot and set it aside on a paper towel to drain.
  3. Add olive oil to the pot. If your bacon rendered enough fat, you could leave out the oil. Sauté the diced onion until translucent, about 3-4 minutes.
  4. Add the minced garlic and cook for another minute until fragrant.
  5. Stir in the white beans, chicken broth, dried thyme, salt, and pepper. Bring the mixture to a boil.
  6. Reduce the heat and let it simmer gently for 10-15 minutes.
  7. Use an immersion blender to puree some of the soup to your desired consistency, leaving some beans whole for texture.
  8. Crumble the cooked bacon and stir most of it into the soup, reserving a little for garnish.
  9. Serve the white bean soup hot, garnished with the remaining bacon crumbles and fresh parsley.

Notes

Storage: This soup can last in the fridge for up to 4 days. Freeze for up to 3 months. Make-ahead: Prepare the soup up to the blending stage and store it in the refrigerator.