Creamy Bacon and White Bean Soup

Introduction

There’s nothing more comforting on a chilly day than a hearty bowl of Creamy Bacon and White Bean Soup. This rich and flavorful soup combines crispy bacon, tender white beans, and aromatic vegetables, all simmered in a velvety broth enriched with Parmesan and cream. The combination of savory bacon, creamy beans, and fragrant herbs makes this dish a satisfying meal that’s easy to whip up. Whether you’re looking for a cozy dinner or a dish to impress guests, this soup has you covered.

Why This Recipe is Perfect for You

This recipe is ideal for anyone who loves comforting, hearty soups that are bursting with flavor. The cannellini beans provide a creamy texture, while the bacon adds a delicious smoky bite. The addition of Parmesan and cream elevates the broth to a silky, rich consistency that’s sure to warm you up. Plus, it’s easy to make in under an hour, making it perfect for weeknight dinners or meal prepping for the week.

Ingredients

• 10 strips bacon, diced
• 2 large shallots, small diced
• 3 medium carrots, small diced
• 3 medium celery stalks, small diced
• 4 small garlic cloves, minced
• ¼ tsp crushed red pepper flakes
• ¾ tsp salt, plus more to taste
• ¼ tsp ground black pepper, plus more to taste
• ½ cup white wine
• 4 cups chicken stock
• 2 cans cannellini beans, undrained
• 2 sprigs fresh rosemary
• 1 bay leaf
• 1 Parmesan cheese rind
• ¼ – ½ cup heavy cream
• 1 tbsp fresh parsley, chopped
• ½ cup Parmesan cheese, grated

Directions

1. Cook the Bacon

In a large pot over medium heat, cook the diced bacon until it becomes crispy and releases its fat. Use a slotted spoon to remove the bacon, setting it aside on a plate lined with paper towels. Leave the bacon drippings in the pot—this will infuse the soup with delicious smoky flavor. If there isn’t enough fat, add a little olive oil to make about 1 tablespoon.

2. Sauté the Vegetables

Increase the heat to medium-high and add the diced shallots, carrots, and celery to the pot. Cook the vegetables, stirring frequently, until they soften—about 3 minutes. Add the garlic, crushed red pepper flakes, salt, and pepper, and cook for an additional 30 seconds to 1 minute until the garlic is fragrant.

3. Deglaze with White Wine

Pour in the white wine to deglaze the pot, scraping up any brown bits from the bottom. Let the wine cook down until it’s reduced to about 2 tablespoons, which should take about 3-4 minutes. This step adds depth of flavor to the soup.

4. Add Stock, Beans, and Aromatics

Next, add the chicken stock, cannellini beans (with their liquid), fresh rosemary sprigs, bay leaf, and the Parmesan cheese rind. Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover the pot and simmer the soup for 15-18 minutes, allowing the flavors to meld.

5. Finish the Soup

After the soup has simmered, remove the rosemary sprigs and bay leaf. Stir in the reserved bacon, ¼ cup of heavy cream, chopped parsley, and grated Parmesan. Taste and adjust the seasoning, adding more salt and pepper if needed. For an even creamier texture, you can blend a portion of the soup using an immersion blender or mash some of the beans with a spoon.

If you prefer a richer soup, add an extra ¼ cup of cream for a luxuriously smooth finish.

6. Serve

Serve the soup warm, garnished with extra grated Parmesan and a sprinkle of fresh parsley if desired. This soup pairs perfectly with crusty bread for dipping or alongside a fresh green salad.

Kitchen Equipment Needed

• Large pot for cooking the soup
• Slotted spoon for removing the bacon
• Immersion blender (optional) for thickening the soup
• Ladle for serving

Tips and Shortcuts

• Quick Prep Tip: Buy pre-diced carrots and celery from the grocery store to save time on chopping.
• Use Canned Beans: The undrained canned cannellini beans add extra creaminess to the broth, so no need to rinse them.
• Make it Thicker: If you prefer a thicker consistency, blend a portion of the soup using an immersion blender or mash some beans with a spoon to thicken it naturally.

Recipe Swaps and Variations

• Meat-Free Option: For a vegetarian version, omit the bacon and use vegetable stock instead of chicken stock. Add extra aromatics like smoked paprika for a smoky flavor.
• Cheese Substitution: If you don’t have Parmesan cheese, Pecorino Romano works as a delicious alternative.
• More Veggies: Add spinach or kale during the last 5 minutes of simmering for a nutrient boost.

How to Store Leftovers

Store any leftover Creamy Bacon and White Bean Soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat until warmed through, adding a splash of chicken stock or cream if the soup has thickened too much.

Food and Drink Pairings

This rich and creamy soup pairs wonderfully with a crisp Chardonnay or a light Pinot Grigio. For a non-alcoholic option, serve it with a sparkling apple cider or iced tea. You can also serve it alongside crusty bread or garlic bread for dipping, or with a side of caesar salad for a complete meal.

Frequently Asked Questions (FAQ)

Q: Can I make this soup ahead of time?
A: Yes! You can make the soup up to 2 days in advance. Store it in the refrigerator, and reheat gently on the stovetop when ready to serve.

Q: Can I freeze this soup?
A: Yes, this soup freezes well! Allow the soup to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.

Q: What if I don’t have a Parmesan rind?
A: If you don’t have a Parmesan rind, simply stir in extra grated Parmesan at the end for added flavor.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

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Creamy Bacon and White Bean Soup

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• Author: Mia Martinez
• Total Time: 45 minutes

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Description

Warm up with this rich and hearty Creamy Bacon and White Bean Soup, packed with savory flavors and perfect for cozy evenings.

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Ingredients

10 strips bacon, diced

2 large shallots, small diced

3 medium carrots, small diced

3 medium celery stalks, small diced

4 small garlic cloves, minced

¼ tsp crushed red pepper flakes

¾ tsp salt, plus more to taste

¼ tsp ground black pepper, plus more to taste

½ cup white wine

4 cups chicken stock

2 cans cannellini beans, undrained

2 sprigs fresh rosemary

1 bay leaf

1 Parmesan cheese rind

¼ – ½ cup heavy cream

1 tbsp fresh parsley, chopped

½ cup Parmesan cheese, grated

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Instructions

Cook bacon in a large pot over medium heat until crisp. Remove bacon with a slotted spoon, leaving the drippings in the pot.

If needed, add olive oil to make 1 tablespoon of fat in the pot.

Increase heat to medium-high. Add shallots, carrots, and celery. Cook, stirring frequently, until softened, about 3 minutes. Add garlic, red pepper flakes, salt, and pepper. Cook until aromatic, 30 seconds to 1 minute.

Add white wine to deglaze the pan, scraping up brown bits. Cook until wine is reduced to 2 tablespoons, about 3-4 minutes.

Add chicken stock, beans with liquid, rosemary, bay leaf, and Parmesan rind.

Bring to a boil, then reduce to a gentle simmer. Cover and simmer for 15-18 minutes.

Remove rosemary and bay leaf. Add bacon, ¼ cup of cream, parsley, and Parmesan. Adjust seasoning to taste. Add more cream for a richer texture if desired.

For a thicker soup, use an immersion blender to blend some of the soup or mash some beans.

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Nutrition

• Serving Size: 6 servings
• Calories: 400 kcal