White Bean Soup With Bacon Recipe

I’m sharing my Bean And Bacon Soup Recipe because one unexpected bowl revealed a clever swap that makes the whole thing come together in a new way.

I can’t stop thinking about White Bean Soup With Bacon. I know the title sounds plain but the mix of smoky bacon and diced yellow onion with tender cannellini beans pulls you in.

I call it my favorite Bean And Bacon Soup Recipe when I want something honest, not flashy, and people keep calling it a Creamy Bacon And White Bean Soup even when i say it’s simple. There’s a squeeze of lemon juice and a hint of thyme that wakes it up, so every spoonful keeps you guessing.

It’s the kind of Homemade Soup Recipe that makes you go back for more.

Why I Like this Recipe

– I love how creamy it feels yet theres still little bits that give it some bite, super comforting.

– I like that the flavors are layered smoky, salty and bright so every spoonful stays interesting.

– Leftovers actually taste better the next day so I can reheat and go, which saves me time all week.

– It feels kinda fancy for how easy it is, and a quick garnish makes it look like I tried hard.

Ingredients

• Bacon brings smoky, salty richness and fat; helps mouthfeel, not so healthy but tastes great.
• Cannellini beans add creamy texture, lots of fiber and plant protein, keeps you full longer.
• Onion melts down sweet when cooked, adds savory base and natural sugars to balance.
• Garlic gives sharp, aromatic bite; small amount goes a long way, boosts flavor.
• Potatoes lend body and creamy starch for thicker broth, extra carbs and comfort.
• Lemon juice cuts richness with bright acid, makes flavors pop and taste fresher.
• Parsley finishes with fresh, herbaceous lift, small vitamin boost and pleasant color.

Ingredient Quantities

• 6 slices bacon (about 6 oz), diced
• 1 tablespoon olive oil (optional)
• 1 large yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 1 bay leaf
• 1/2 teaspoon red pepper flakes (optional)
• 48 ounces (6 cups) low sodium chicken broth or vegetable broth
• 2 (15 oz) cans cannellini or great northern beans, drained and rinsed (about 3 cups cooked)
• 2 medium potatoes (Russet or Yukon Gold), peeled and diced (optional for a thicker soup)
• 1 to 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1 tablespoon fresh lemon juice or white wine vinegar
• 2 tablespoons chopped fresh parsley (or a small handful), for finishing
• Crusty bread for serving (optional)

How to Make this

1. Prep everything first: drain and rinse the canned beans, peel and dice the potatoes if using, and chop the onion, carrots, celery, garlic and parsley. This saves time later.

2. In a large pot or Dutch oven cook the diced bacon over medium heat until crisp, about 6 to 8 minutes. Use a slotted spoon to transfer most of the bacon to a paper towel lined plate, leave about 1 to 2 tablespoons of bacon fat in the pot. If the pan looks dry add the optional tablespoon of olive oil.

3. Add the diced onion, carrots and celery to the fat, season lightly, and sauté over medium heat until softened and slightly golden, about 6 to 8 minutes. Scrape up any browned bits from the bacon, they add flavor.

4. Stir in the minced garlic, thyme, bay leaf and the optional red pepper flakes and cook 30 to 60 seconds until fragrant. Don’t let the garlic burn.

5. Add the drained beans, diced potatoes if using, and 48 ounces (6 cups) of chicken or vegetable broth. Give everything a good stir and bring to a simmer, scraping the bottom to deglaze.

6. Simmer gently until the potatoes are tender and flavors have melded, about 15 to 20 minutes. For a thicker, creamier texture mash about 1 to 1 1/2 cups of the beans against the side of the pot or pulse roughly with an immersion blender, leaving plenty of whole beans for texture. Remove and discard the bay leaf.

7. Stir in most of the cooked bacon (reserve a little for garnish), then season with 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper, tasting and adjusting as needed. Be careful not to over salt since bacon and broth add salt too.

8. Finish with 1 tablespoon fresh lemon juice or white wine vinegar to brighten the soup, and fold in the chopped fresh parsley. Taste once more and tweak acid, salt or pepper if needed.

9. Ladle into bowls, sprinkle the remaining bacon and a bit more parsley on top, and serve with crusty bread for dipping. This soup gets even better the next day so leftovers are a gift.

Equipment Needed

1. Large pot or Dutch oven, 6 to 8 quart if you have one
2. Cutting board you dont mind getting messy
3. Sharp chef’s knife for dicing onion, carrots, celery and potatoes
4. Vegetable peeler for the potatoes (optional)
5. Slotted spoon to lift the bacon out and drain bits
6. Wooden spoon or heatproof spatula for sautéing and scraping the bottom
7. Colander or fine mesh sieve to drain and rinse the beans
8. Measuring cups and spoons for broth, salt and spices
9. Potato masher or immersion blender to cream some of the beans for texture
10. Ladle, bowls and paper towels for serving and draining the bacon

FAQ

White Bean Soup With Bacon Recipe Substitutions and Variations

• Bacon: pancetta or slab-cut smoked pork, turkey bacon for a leaner swap, or for a vegetarian option use sliced cremini mushrooms sautéed with a pinch of smoked paprika to mimic that smoky, savory hit.
• Cannellini beans: navy beans, great northern beans, or cooked chickpeas work fine; if you use chickpeas mash about 1/2 cup so the soup stays creamy.
• Potatoes (if using): swap Yukon Gold or Russet for sweet potato, parsnip, or turnip for different flavors, or skip the spuds and stir in 1 cup cooked barley or rice to thicken instead.
• Chicken broth: use low sodium vegetable broth, mushroom broth for extra umami, or water plus a teaspoon of miso or a bouillon cube; if using regular broth taste and cut salt back as needed.

Pro Tips

– Save and use the bacon fat. Don’t dump it all, keep 1 to 2 tablespoons to sauté the veg for deeper flavor. If it looks too lean, add the olive oil, but the fat gives way more punch.

– For body without cream, mash about 1 to 1 1/2 cups of the beans right in the pot or pulse with an immersion blender. It makes the soup silky but still chunky, just don’t over-blend or it turns mushy.

– Be careful with salt, taste near the end. Bacon and store-bought broth add salt you might not expect, so add less at first and tweak after you finish with the lemon or vinegar.

– Use Yukon Golds if you want the potatoes to hold shape, use Russets if you want them to partially break down and thicken the soup. Cut them evenly so everything cooks at the same rate.

– Crisp most of the bacon and save a little for topping, and always finish with acid and fresh parsley right before serving, it brightens everything up. Leftovers actually taste better the next day, so don’t feel bad about making extra.