White Bean Bacon Soup (Printable Version)
A rich soup with white beans, crunchy bacon, fresh herbs, and a veggie-filled broth.
# What You'll Need:
→ Base
01 -
3 carrots, peeled and cut into rounds
02 -
6 slices of bacon (or 4 thick ones), diced
03 -
1 onion, chopped up small
04 -
2 celery stalks, chopped
05 -
4 garlic cloves, minced finely
→ Seasonings
06 -
¼ teaspoon red chili flakes
07 -
1 teaspoon thyme, dried
08 -
1 teaspoon salt
09 -
1 teaspoon oregano, dried
10 -
¼ teaspoon black pepper
11 -
1 teaspoon parsley, dried
12 -
¼ teaspoon smoked paprika
→ Liquid and Dairy
13 -
2 cans of white kidney beans (19 oz each)
14 -
Fresh spinach or parsley as topping (optional)
15 -
5 cups of chicken broth, low in salt
16 -
¼ cup Parmesan cheese, grated fresh
17 -
¾ cup of half-and-half cream
# Steps to Follow:
01 -
In a Dutch oven, cook the bacon bits until crispy. Scoop them out but leave the grease behind.
02 -
In the bacon grease, sauté the carrots, onions, and celery for 4-5 minutes till the onion turns soft. Remove leftover grease if needed.
03 -
Toss in the garlic and seasonings, letting them heat for 1 minute to enhance the aroma.
04 -
Wash the canned beans. Blend ¾ cup of these beans with the cream until smooth. Add the smooth mix, remaining beans, chicken broth, and bacon back into the pot.
05 -
Cover and let it cook for 10-15 minutes until your veggies soften. Stir in Parmesan and fresh herbs if you want to.
# Additional Notes:
01 -
Want it thicker? Mix a tablespoon of cornstarch with 2 tablespoons of cream or water and stir into the soup while it cooks.