Description
This White Bean Soup with Bacon is the epitome of comfort food, blending smoky bacon, creamy beans, and fresh vegetables for a satisfying meal. In just 35 minutes, you can whip up this hearty dish that’s perfect for busy weeknights or cozy gatherings. The rich flavors and velvety texture make it an instant favorite in any household. Serve it with crusty bread or a crisp salad for a complete dining experience that warms both body and soul.
Ingredients
Scale
- 6 slices bacon, chopped
- 3 large carrots, sliced
- 2 celery ribs, sliced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 5 cups low-sodium chicken broth
- 2 cans white kidney beans (19 oz each)
- ¾ cup half-and-half
- ¼ cup grated Parmesan cheese
Instructions
- Cook bacon in a large Dutch oven over medium-high heat until crispy. Remove and set aside, keeping the fat in the pot.
- Sauté carrots, celery, and onion in the bacon fat for about 5 minutes until softened.
- Add minced garlic and seasonings; cook for an additional minute.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pot.
- Blend about ¾ cup of rinsed beans with half-and-half until smooth.
- Return whole beans and bacon to the pot along with the bean puree; simmer for 10–15 minutes.
- Stir in Parmesan cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 40mg