White Bean Soup With Bacon (Print version)
A cozy one-pot white bean soup with smoky bacon, tender vegetables, creamy beans, and a savory Parmesan finish.
# Ingredients:
For the soup
01 -
6 oz (170 g) thick-cut bacon, chopped
02 -
1 medium yellow onion, diced
03 -
2 medium carrots, peeled and diced
04 -
2 celery ribs, diced
05 -
4 garlic cloves, minced
06 -
1 teaspoon dried thyme
07 -
1/2 teaspoon smoked paprika
08 -
1 bay leaf
09 -
1/2 teaspoon kosher salt, plus more as needed
10 -
1/2 teaspoon black pepper
11 -
5 cups (1.2 L) low-sodium chicken broth
12 -
3 cans (15 oz each) cannellini or Great Northern beans, drained and rinsed
13 -
1/3 cup (30 g) finely grated Parmesan cheese
14 -
1 tablespoon fresh lemon juice
15 -
2 tablespoons chopped fresh parsley, plus more for serving
# Instructions:
01 -
Place the bacon in a Dutch oven or large soup pot over medium heat. Cook for 8-10 minutes, stirring often, until crisp. Transfer the bacon to a paper towel-lined plate and leave about 2 tablespoons of drippings in the pot.
02 -
Add the onion, carrots, and celery to the bacon drippings. Cook for 5-6 minutes, stirring often, until the onion is soft and the vegetables start to smell sweet.
03 -
Stir in the garlic, thyme, smoked paprika, bay leaf, salt, and pepper. Cook for 1 minute, just until fragrant.
04 -
Pour in the chicken broth and scrape the bottom of the pot. Add the beans and half of the cooked bacon. Bring to a simmer, then cook uncovered for 15-18 minutes, until the vegetables are tender.
05 -
Remove the bay leaf. Blend about 1 cup of the soup until smooth, then stir it back into the pot. Use an immersion blender for a few quick pulses if preferred.
06 -
Stir in the Parmesan, lemon juice, and parsley. Taste and adjust salt and pepper. Serve hot with the remaining crisp bacon and extra parsley on top.
# Good to know:
01 -
Use low-sodium broth because bacon and Parmesan add salt.
02 -
The soup thickens as it cools. Add broth or water when reheating.
03 -
For a thicker soup, blend a larger scoop of beans before stirring it back in.