White Bean Soup with Bacon
A comforting and hearty white bean soup infused with the savory flavor of bacon, perfect for weeknight dinners or meal prep.
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.
Notes
Use low-sodium broth for better control of salt flavor. Store leftovers in airtight containers in the fridge for up to 4 days or freeze for up to 3 months.