Yield: 6 servings
White Bean and Bacon Soup
This hearty White Bacon and Bean Soup is an easy, one-pot meal loaded with flavor in just 25 minutes! Loaded with tender white beans, spinach, fresh herbs, and crispy bacon, this cannellini bean soup will hit the spot on any chilly night.
Ingredients
- 4 strips bacon, diced
- 1 medium yellow onion, diced
- 3 sticks celery, diced
- 3 carrots, diced
- 1 tablespoon minced garlic
- 3 (15.5 oz) cans cannellini beans, rinsed and drained
- 4 cups chicken broth, or vegetable broth
- 1 tablespoon fresh parsley, plus more for serving
- 1 tablespoon fresh oregano, or rosemary, plus more for serving
- 2 cups baby spinach
- Salt and pepper, to taste
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Instructions
- In a large heavy bottomed pot, like a dutch oven, add the bacon and cook over medium heat until crispy, about 5 minutes. Using a slotted spoon scoop out the bacon pieces and set aside.
- Add the onion, celery and carrots to the hot bacon grease and sauté for 3 minutes. Add the garlic and sauté for 30 seconds more.
- Stir in the beans, broth, parsley and oregano. (If using kale instead of spinach, add the kale now.) Bring to a boil, then lower the heat and simmer for 15 minutes.
- When ready to serve, stir in the spinach and season with salt and pepper, to taste. Serve immediately topped with crispy bacon, and a little parsley and oregano, if desired.
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Notes
Store: Store your soup in an airtight container in the fridge for up to 5 days.
Reheat: We usually use the microwave to reheat a single bowl and the stovetop for multiple servings. Either way, add a little more broth if the soup is a little thick while reheating.
Freeze: Place cooled soup in a freezer-safe bag and freeze flat for easy storage. It’ll stay perfectly fresh for up to 3 months. For best results, thaw overnight in the fridge before reheating.
Thicken the Broth:If you’d like a thicker, creamier broth, mash up some of the beans at the end. You can even use an immersion blender and pulse it just a few times.
White Bean Options: This bean soup was made for soft and tender cannellini beans, white navy beans or great northern beans. However if you prefer more texture, swap a can for garbanzo beans (chickpeas).
Kale: If you choose to use kale instead of spinach, you will need to add it to the soup earlier as it takes longer to become tender. Add it when you add the beans!
Lemon: Adding a squeeze of fresh lemon juice will brighten the flavor of this soup.
Crockpot: Fry your bacon and set it aside. Sauté the veggies as directed, then add them to a crockpot with all ingredients except the bacon and spinach. Cook on low for up to 8 hours, or high for up to 4 hours. Stir spinach in before serving!
Nutrition
Serving: 1 serving, Calories: 251kcal, Carbohydrates: 39g, Protein: 16g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 13mg, Sodium: 1168mg, Potassium: 262mg, Fiber: 12g, Sugar: 3g, Vitamin A: 6121IU, Vitamin C: 7mg, Calcium: 176mg, Iron: 6mg