The first time I made this white bean soup with bacon, my kitchen smelled like Sunday morning for hours.
It’s a humble pot with big, comforting flavors and a texture that feels like a warm blanket.
This recipe is forgiving, fridge-friendly, and makes fantastic leftovers.
It’s perfect for a weeknight dinner or for making ahead when you want something that feeds a crowd.
The beans become silky while the bacon adds a salty crunch that keeps every spoonful interesting.
Why You’ll Love This Recipe
- Deep, homey flavor with minimal effort.
- Uses inexpensive pantry staples that are easy to scale.
- Flexible: vegetarian swap-ins and quick-cooking shortcuts work.
- Excellent make-ahead and freezer options.
The soup delivers a creamy mouthfeel even though it’s broth-based; the long simmer breaks down some of the beans, thickening the liquid naturally while whole beans keep a pleasant bite. The rendered bacon fat builds a savory backbone, while the trio of onion, carrot, and celery (mirepoix) provides a sweet, aromatic base that balances the salty bacon. A touch of thyme rounds the flavor with an earthy note so the soup never tastes one-dimensional; parsley added at the end lifts the bowl with fresh brightness.
“Five stars — this was the kind of soup I wanted my whole week to taste like. Easy, cozy, and the bacon is everything.” — Anna, reader
Key Ingredients
White beans (cannellini or great northern): These beans are mild, creamy, and hold their shape during long simmering. Cannellini are slightly larger and creamier; great northern are firmer. Either works, but choose beans that look plump and dry with no cracks or excessive dust.
Bacon: Real bacon is the flavor anchor here. Use thick-cut if you like big bites of smoky fat, or regular slices if you want them crispier. Look for nitrate-free or applewood-smoked options if you prefer a cleaner smoke flavor.
Broth (chicken or vegetable): Broth contributes the salty, savory base and should be good quality since it’s a huge part of the soup’s liquid. Low-sodium broth lets you control seasoning at the end; if using store-bought, brands like Swanson or Pacific have reliable consistency.
Onion, carrots, celery (mirepoix): This aromatic trio builds the soup’s backbone. Don’t skimp on carrots for sweetness or celery for its aromatic depth — they add necessary balance to the bacon’s richness.
Full ingredient list:
- 1 pound white beans (such as cannellini or great northern)
- 6 cups chicken or vegetable broth
- 4 slices of bacon, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Step-by-Step Instructions
Step 1: Soak and prep the beans
Rinse the white beans under cold water and remove any pebbles or damaged beans.
Cover the beans with plenty of water and soak overnight or for at least 8 hours.
Drain the soaked beans and set them aside while you prepare the other ingredients.
Pro Tip: If you forgot to soak, use the quick soak method — boil beans for 2 minutes, remove from heat, cover and let sit 1 hour.
Step 2: Crisp the bacon and reserve the fat
Heat a large, heavy-bottomed pot over medium heat and add the diced bacon.
Cook until the bacon is evenly browned and mostly crisp.
Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving the rendered fat in the pot.
Pro Tip: The browned bits left in the pot are flavor gold; don’t wipe them out. They’ll flavor the vegetables and the broth.
Step 3: Build the flavor with vegetables
Into the hot bacon fat add the chopped onion, carrots, and celery.
Sauté until the vegetables soften and the onion becomes translucent, about 5–7 minutes.
Add the minced garlic and dried thyme; cook for another minute until fragrant.
Pro Tip: If the vegetables begin to brown too quickly, reduce heat — you want softening and sweetness, not char, for this soup.
Step 4: Simmer the beans
Stir the drained beans into the pot and pour in 6 cups of broth, scraping the bottom to release browned bits.
Bring the soup to a gentle boil, then lower the heat and simmer partially covered.
Cook for 1 to 1.5 hours, or until the beans are tender but not falling completely apart.
Pro Tip: Check at the 45-minute mark and stir to prevent sticking. Add a splash more broth or water if the pot reduces too much; you want a saucy, spoonable texture.
Step 5: Finish and season
Season with salt and pepper to taste. Remember the bacon adds salt, so season gradually.
Stir the reserved crispy bacon back into the soup just before serving for contrast in texture.
Garnish with chopped parsley if you like a fresh herb lift.
Pro Tip: If the soup feels thin, mash a handful of beans against the pot’s side with a spoon and stir to thicken naturally.
Expert Tips for Success
- Use low-sodium broth and adjust salt at the end: Bacon concentrates salt, so adding too much early makes it hard to correct. Low-sodium broth gives you control.
- Toast dried thyme in the pot before adding broth: A quick 30-second toast in the hot fat wakes up the dried herb and lends deeper aroma.
- Cook low and slow for best texture: A simmer between 180–200°F breaks down starches in the beans, creating that silky body without turning them to paste. High heat can cause beans to split and skins to separate.
- Don’t over-stir during simmering: Stirring aggressively can shred beans. Gentle occasional stirring prevents scorching but preserves whole-bean texture.
- Use a heavy-bottomed pot: Cast iron or enameled Dutch oven provides even heat and prevents hot spots that can scorch the bottom during the long simmer.
- Make it overnight: Soup flavors meld and deepen overnight in the fridge. Reheat gently the next day and add the bacon right before serving to retain crispness.
Storage & Freezing
Fridge: Cool the soup to room temperature within two hours of cooking.
Transfer to airtight containers and refrigerate for up to 4 days.
When reheating, warm gently over low heat and add a splash of broth or water if it has thickened too much.
Freezer: For longer storage, cool fully and portion into freezer-safe containers or heavy-duty freezer bags.
Leave a little headspace for expansion and freeze up to 3 months.
Thaw overnight in the fridge before reheating.
Reheating tips: Reheat on the stovetop over low heat for best texture, stirring occasionally. Microwave is fine for single servings — reheat in short bursts and stir. Add the reserved bacon at the end so it stays crisp; if you only have previously mixed-in bacon, consider crisping fresh bacon to sprinkle on top.
Variations & Substitutions
Vegetarian swap: Replace bacon with smoked paprika and a drizzle of olive oil. Add roasted mushrooms for umami and texture. Use vegetable broth instead of chicken and finish with a splash of lemon for brightness.
Sausage version: Brown sliced kielbasa or Italian sausage in place of bacon. Reduce additional salt because sausage often has plenty. This gives the soup a heartier, spiced profile.
Creamier texture: For a velvety bowl, remove one cup of beans after cooking and mash them, then stir back into the pot. Alternatively, use an immersion blender to partially blend the soup for silkier consistency.
Herb-forward Tuscan: Add fresh rosemary and a bay leaf during simmering, and finish with a drizzle of extra-virgin olive oil and shaved Pecorino Romano. Serve with crusty bread for dunking.
Frequently Asked Questions
Q: Do I have to soak the beans overnight?
A: Soaking reduces cooking time and improves digestibility by leaching out some oligosaccharides that cause gas. If you’re short on time, use the quick-soak method (boil 2 minutes, cover, sit 1 hour), or use canned beans and reduce simmer time to 20–30 minutes.
Q: Can I use canned beans instead of dried?
A: Yes. Swap 1 pound of dried for about three 15-ounce cans of white beans, drained and rinsed. Add them after the vegetables are softened and simmer 20–30 minutes to blend flavors and thicken, adjusting seasoning.
Q: How do I keep the bacon crispy in the soup?
A: Cook and crisp the bacon separately, drain on paper towels, and stir it into the soup right before serving. If stored together, bacon softens; crisp fresh bacon to sprinkle on leftovers to refresh texture.
Q: My beans took a long time to soften — what went wrong?
A: Old beans can take much longer to cook or never fully soften. Also, hard water or adding acidic ingredients (like tomatoes or vinegar) early can keep beans firm. Try using fresher beans and avoid acid until beans are tender.
Q: Can I make this in a pressure cooker or Instant Pot?
A: Yes. Sauté bacon and vegetables in the pot, then add soaked beans and broth. Cook on high pressure for about 25–30 minutes and natural release. For unsoaked beans, reduce time to 25–30 minutes but expect more foaming — use a splash of oil and don’t overfill.
Final Thoughts
This white bean soup with bacon is one of those recipes that feels like it was worth the trouble, every time.
It’s forgiving, full of texture contrast, and perfect for busy nights or make-ahead meals.
Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it.
Conclusion
For a slightly different take on the classic, I like to compare notes with other home cooks; this White Bean Soup With Bacon Recipe has helpful timing options that inspired my quick-soak suggestion.
If you want a modern plated version with beautiful photos, see the inspiration found in White Bean Soup with Bacon | The Modern Proper.
For a creamier technique and a garlic-forward twist, this Creamy White Bean Soup with Bacon | Table for Two shows a blending method worth trying.
And if you’re curious about a Tuscan, one-pot approach with rosemary and bread bowls, check out White Beans Soup with Bacon: One Pot, 30-Minute Tuscan Recipe ….
White Bean Soup with Bacon
Ingredients
Main Ingredients
- 1 pound white beans (cannellini or great northern) Choose plump and dry beans with no cracks.
- 6 cups chicken or vegetable broth Low-sodium recommended to control seasoning.
- 4 slices bacon, diced Use thick-cut for bigger bites of smoky fat.
- 1 large onion, chopped Adds aromatic sweetness.
- 2 cloves garlic, minced
- 2 large carrots, chopped Provides sweetness and color.
- 2 stalks celery, chopped Adds aromatic depth.
- 1 teaspoon dried thyme Enhances the flavor profile.
- Salt and pepper to taste
- Chopped parsley for garnish (optional) Adds fresh brightness.
Instructions
Preparation
- Rinse and soak the white beans under cold water, covering with water and soaking overnight or for at least 8 hours.
- Drain the soaked beans and set aside.
Crisp the Bacon
- Heat a large, heavy-bottomed pot over medium heat and add the diced bacon, cooking until browned and mostly crisp.
- Transfer to a paper towel-lined plate, leaving the fat in the pot.
Build the Flavor
- In the hot bacon fat, add the chopped onion, carrots, and celery. Sauté until softened and the onion is translucent, about 5-7 minutes.
- Add the minced garlic and thyme; cook for another minute until fragrant.
Simmer the Beans
- Stir in the drained beans and pour in the broth, scraping the bottom to release browned bits.
- Bring to a gentle boil, then lower heat and simmer partially covered for 1 to 1.5 hours, until beans are tender but not falling apart.
- Check at 45 minutes, stir to prevent sticking, and add more broth if needed.
Finish and Season
- Season with salt and pepper gradually, remembering the bacon adds salt.
- Stir the reserved crispy bacon back into the soup before serving and garnish with parsley if desired.
