can i use dried beans instead of canned?

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.

can i make this in the slow cooker?

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.

what if i don't have a parmesan rind?

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.

White Bean Soup

Ingredients

Scale

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

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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!