A Simple Soup with SO Much Flavor
You know those recipes that taste like so much more than the sum of their parts? This is one of them. ♡
Just a few humble ingredients — bacon, veggies, white beans, and broth — come together to make the coziest pot of soup that feels like a warm hug in a bowl. The beans turn extra creamy, the rosemary and Parmesan bring savory depth, and that smoky bacon ties it all together in the best way. I couldn’t stop going back for more — it’s just so good!
We served ours with a simple green salad and a loaf of warm crusty bread to dip in that flavorful broth, and it was the perfect cozy night-in. Nothing fancy, just simple and seriously so good.
Tips
Here are a few helpful tips to make this soup turn out just right:
- Adjust the texture: Blend just a cup of soup for a lightly creamy broth, or blend more for a thicker, pureed version.
- Taste as you go: Beans and bacon can both be salty, so wait until the end to season with salt and pepper.
- Add a squeeze of lemon: A touch of acidity really helps to brighten these flavors and balance the richness of the bacon and Parmesan.
- Meal prep tip: This soup stores and reheats beautifully, so make a double batch for easy lunches throughout the week.
Variations
Want to make this soup your own? Here are a few fun variations to try:
- Add greens: Stir in a few handfuls of baby spinach or chopped kale during the last few minutes of simmering.
- Add different beans: Great Northern or navy beans also work well here.
- Add extra veggies: Toss in diced zucchini, bell peppers, or mushrooms for extra veg.
- Add a different protein: Shredded rotisserie chicken or Italian sausage can be stirred in for a heartier meal.
- Make it spicy: Add a pinch of crushed red pepper flakes or a diced jalapeño with the veggies.
- Make it vegetarian: Omit the bacon and use olive oil to sauté the veggies. I’d also recommend adding in a bit of smoked paprika for some of that smoky flavor.
FAQ
Sure! Use about 1 ½ cups dried beans (such as cannellini or Great Northern), soak them overnight, and cook until tender before adding them to the soup.
Yes! Sauté the bacon and veggies first, then transfer everything to the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours. Blend and season just before serving.
No prob! Just stir in ¼ cup freshly grated Parmesan cheese at the end instead. It won’t be quite as subtle as the rind, but it still adds wonderful richness.
More Bean Soups To Try!
White Bean Soup
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 6 to 8 servings
Ingredients
- 6 strips thick-cut bacon, diced
- 2 tablespoons olive oil (if needed)
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 4 cloves garlic, minced or pressed
- 1 tablespoon minced fresh rosemary (or 1 teaspoon dried)
- 1 bay leaf
- 6 cups chicken or vegetable stock
- 3 (15-ounce) cans cannellini beans, drained and rinsed
- 1 Parmesan rind, plus extra grated Parmesan for serving
- fine sea salt and freshly ground black pepper, to taste
- optional: squeeze of fresh lemon juice, for brightness
Instructions
- Cook the bacon. Heat a large stockpot over medium heat. Add the diced bacon and cook, stirring occasionally, until crisp and the fat has rendered, about 7–8 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate. Leave about 2 tablespoons bacon grease in the pan and discard the rest. (Or if you need more, just add in some oil.)
- Sauté the veggies. Add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables soften and the onion is translucent. Stir in the garlic and rosemary and cook for 1 minute, stirring frequently.
- Simmer the soup. Add the stock, beans, bay leaf, and Parmesan rind. Bring to a simmer, then reduce heat to medium-low and cook uncovered for about 20 minutes, stirring occasionally.
- Blend for creaminess. Remove and discard the bay leaf and Parmesan rind. Carefully transfer about 1 cup of the soup (including both beans and broth) to a blender, and blend until smooth. Return the blended mixture to the pot and stir to combine for a silky, lightly creamy texture. Repeat if you’d like a more pureed soup.
- Season and finish. Stir the bacon back in (saving a handful for garnish, if you like). Taste and season generously with salt and pepper. Add a squeeze of lemon juice for brightness, if desired.
- Serve. Ladle the soup into bowls and top with freshly grated Parmesan, extra crispy bacon, and a twist of black pepper. Enjoy!
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