Creamy White Bean Bacon Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 thick slices of bacon (or 6 regular slices), diced
02 -
3 big carrots, sliced after peeling
03 -
1 celery rib, thinly sliced
04 -
1 medium-sized onion, diced small
05 -
4 garlic cloves, chopped very finely
→ Spices and Herbs
06 -
1 teaspoon oregano, dried
07 -
1 teaspoon thyme, dried
08 -
1 teaspoon parsley, dried
09 -
1 teaspoon of salt
10 -
1/4 teaspoon black ground pepper
11 -
1/4 teaspoon smoked paprika
12 -
1/4 teaspoon crushed chili flakes
→ Broth and Beans
13 -
5 cups chicken stock (low-sodium)
14 -
2 cans of white kidney beans (19 oz/540ml each)
15 -
3/4 cup of half and half cream
→ Toppings
16 -
Fresh grated Parmesan (1/4 cup)
17 -
Optional: Chopped spinach or parsley for topping
# Instructions:
01 -
Put your diced bacon into a large soup pot or Dutch oven over medium-high heat. Let them sizzle until crispy, then scoop them out with a slotted spoon. Leave the bacon grease behind; you'll use it for flavor!
02 -
Dump in the onion, celery, and carrots. Stir them around in the leftover bacon grease and cook for 4-5 minutes until the onion looks golden and soft. Got extra grease? Dab it away with a towel carefully.
03 -
Sprinkle in the garlic along with all the spices and herbs: salt, thyme, oregano, paprika, parsley, chili flakes, and pepper. Stir for a minute or so—just enough to release the aroma.
04 -
Pour chicken broth into the pot, scraping up the bits stuck to the bottom. Drain the beans. Blend 3/4 cup of those beans together with the half and half until creamy.
05 -
Add the rest of the beans, the bacon bits you cooked earlier, and the bean-cream mixture. Turn down the heat to medium-low, cover the pot, and simmer for 10-15 minutes, letting the veggies soften.
06 -
Toss in the Parmesan and sprinkle with some chopped parsley or spinach, if you'd like. Taste it, then tweak the seasonings to your liking. Need it thicker? Mix 1 tablespoon cornstarch with 2 tablespoons cream or water, then stir into the soup as it simmers.
# Notes:
01 -
If you'd prefer a chunkier soup, skip blending the beans with the half and half.