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White Bean Soup With Bacon is a cozy and comforting dish, combining the smoky flavor of bacon with the richness of white beans and fresh vegetables. Next, let's dive into the ingredients you'll need to create this hearty dinner soup.
Ingredients
- Bacon: 6 slices (or 4 thick cut), chopped, to add a savory and smoky flavor to the soup.
- Carrots: 3 large, peeled and sliced, for a touch of sweetness and texture.
- Celery: 2 ribs, sliced, adding freshness and balance to the soup.
- Onion: 1 medium, finely chopped, for a savory base.
- Garlic: 4 cloves, finely minced, for aromatic depth.
- Salt: 1 teaspoon, for seasoning.
- Dried thyme: 1 teaspoon, to bring an herbal note to the soup.
- Dried oregano: 1 teaspoon, for an earthy flavor.
- Dried parsley: 1 teaspoon, to complement the herbs and add freshness.
- Paprika: ¼ teaspoon, for a mild smoky undertone.
- Black pepper: ¼ teaspoon, for seasoning and flavor.
- Red pepper flakes: ¼ teaspoon, for a subtle kick of heat.
- Low sodium chicken broth: 5 cups, as the base for the soup.
- White kidney beans: 2 cans (540 ml or 19 oz each), for heartiness and texture.
- Half and half: ¾ cup, blended with beans for creaminess.
- Freshly grated Parmesan: ¼ cup, for a savory and rich finish.
- Fresh parsley or spinach (optional): For garnish and added freshness.
Instructions
- Step 1:
- Warm up a large soup pot over medium heat. Add the chopped bacon and cook until it becomes crispy. Remove the bacon pieces, but leave the drippings in the pot for added flavor.
- Step 2:
- In the same pot, add the chopped carrots, celery, and onion. Cook for about 5-7 minutes, until the onions become translucent and slightly browned.
- Step 3:
- Add the minced garlic, dried thyme, oregano, parsley, paprika, black pepper, and red pepper flakes. Stir for about a minute until fragrant.
- Step 4:
- Pour in the low-sodium chicken broth, making sure to gently scrape the bottom of the pot to release any browned bits for extra flavor.
- Step 5:
- Rinse the white kidney beans, then blend half of the beans with the half and half until smooth and creamy. Set this mixture aside.
- Step 6:
- Add the remaining beans, the crispy bacon, and the blended bean mixture to the pot. Stir well and bring the soup to a gentle simmer.
- Step 7:
- Reduce the heat to low, cover the pot, and let the soup simmer until the vegetables are tender, about 15-20 minutes.
- Step 8:
- Stir in the freshly grated Parmesan and any desired greens, like parsley or spinach. Taste and adjust seasoning if needed before serving warm.
Serving and Storage Tips
- Serve the White Bean Soup With Bacon hot, garnished with fresh parsley or spinach for added color and freshness.
- This soup pairs perfectly with a crusty piece of bread or a side salad for a complete meal.
- To store, let the soup cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days.
- Reheat the soup gently over low heat, stirring occasionally. If it becomes too thick, add a splash of chicken broth or water to reach the desired consistency.
Helpful Notes
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- If you prefer a thicker soup, allow it to simmer uncovered for an additional 10 minutes to reduce and thicken the liquid.
- Experiment with different beans, such as cannellini or navy beans, for a variation in texture and flavor.
Tips from well-known chefs
- Chef Ina Garten suggests adding a splash of white wine when deglazing the pot for extra depth of flavor.
- Chef Yotam Ottolenghi recommends using smoked paprika for a more pronounced smoky taste that complements the bacon.
- Chef Alice Waters advises using fresh herbs when possible, as they elevate the flavor and aroma of the soup.