Description

This hearty White Bean Soup with Bacon combines creamy white beans and smoky bacon for a comforting and flavorful meal. Perfect for a cozy night in, this easy-to-make soup features sautéed onions and garlic, aromatic thyme, and a blend of pureed and whole beans for a satisfying texture. Garnished with crisp bacon and fresh parsley, it’s a delicious and warming dish to enjoy any time of year.

Ingredients

Scale

Soup Ingredients

6 slices bacon
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
2 cans (15 ounces each) white beans, drained and rinsed
4 cups chicken broth
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, for garnish

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Instructions

Cook the bacon: In a large pot over medium heat, cook the bacon slices until they are crispy. This renders out the bacon fat, which will add flavor to the soup.
Drain the bacon: Remove the cooked bacon from the pot and place it on a paper towel-lined plate to drain excess grease. Set aside for later use.
Sauté the onion: Add the olive oil to the bacon fat remaining in the pot. Add the diced onion and sauté over medium heat until the onion becomes translucent and soft.
Add garlic: Stir in the minced garlic and cook for about one minute until fragrant, being careful not to burn it.
Combine main ingredients: Add the drained white beans, chicken broth, dried thyme, salt, and pepper to the pot. Stir everything together to combine.
Simmer the soup: Bring the soup to a boil, then reduce the heat to low and let it simmer for 10 to 15 minutes to allow the flavors to meld.
Puree the soup: Use an immersion blender to partially puree the soup to your desired consistency, creating a creamy texture while still leaving some beans whole for body.
Add bacon: Crumble most of the reserved bacon into the soup and stir to combine, saving some bacon crumbles for garnish.
Serve and garnish: Ladle the hot soup into bowls and garnish with the remaining bacon crumbles and fresh parsley for a fresh finish.

Notes

For a vegetarian version, omit bacon and substitute vegetable broth for chicken broth.
The immersion blender allows you to control the texture; blend more for a smoother soup or less to keep chunky beans.
Season with extra salt and pepper as needed after blending since the flavor may mellow.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This soup can be frozen for up to 2 months; thaw and reheat gently before serving.