White Bean Soup Recipe

This White Bean Soup is the ultimate comfort in a bowl – creamy, hearty, and bursting with flavor! The combination of savory bacon, tender vegetables, and creamy beans creates a soup that’s both satisfying and nourishing. Ready in just 40 minutes, it’s perfect for those busy weeknights when you need something warm and delicious without spending hours in the kitchen.

Ingredients You’ll Need

• Bacon: Creates a flavorful base for the soup and adds wonderful smoky notes. The rendered fat becomes the cooking medium for the vegetables, infusing them with bacon flavor.
• Carrots, Celery, and Onion: This classic mirepoix forms the aromatic foundation of the soup, providing sweetness and depth.
• Garlic: Adds pungent aromatic notes that complement the herbs beautifully.
• Herbs and Spices: Thyme, oregano, parsley, paprika, black pepper, and red pepper flakes create a harmonious blend that elevates the soup from simple to spectacular.
• Chicken Broth: Forms the liquid base of the soup. Using low-sodium allows you to control the salt level yourself.
• White Kidney Beans: The star ingredient that provides creaminess, protein, and hearty texture. Some are blended for thickness while others remain whole for texture.
• Half and Half: Creates the luxurious, creamy texture that makes this soup so comforting.
• Parmesan Cheese: Adds a savory, nutty finish that brings all the flavors together.
• Fresh Parsley or Spinach: Optional additions that provide a pop of color and freshness to balance the rich soup.

Variations

• Vegetarian Version: Skip the bacon and use vegetable broth instead of chicken broth. Start with olive oil to sauté the vegetables and add a bit of smoked paprika for that smoky flavor.
• Dairy-Free Option: Substitute the half and half with coconut milk or cashew cream for a dairy-free alternative that maintains the creamy texture.
• Herby Upgrade: Add a sprig of fresh rosemary or a bay leaf while simmering for additional aromatic notes.
• Protein Boost: Add shredded chicken or Italian sausage for an even heartier soup.
• Vegetable Add-ins: Throw in some diced zucchini, kale, or spinach during the last few minutes of cooking for added nutrition and color.

How to Make White Bean Soup

Step 1: Cook the Bacon

Heat a large Dutch oven or soup pot over medium-high heat. Add the chopped bacon and cook, stirring frequently, until it becomes crispy and brown. Remove the bacon pieces with a slotted spoon and set aside, but keep that wonderful bacon fat in the pot – it’s liquid gold for flavoring!

Step 2: Sauté the Vegetables

Add the carrots, celery, and onion to the pot with the bacon fat. Cook over medium-high heat, stirring occasionally, until the onion becomes translucent and starts to brown slightly, about 4-5 minutes. This caramelization adds depth to your soup.

Step 3: Add Aromatics and Seasonings

Add the minced garlic, salt, thyme, oregano, parsley, paprika, black pepper, and red pepper flakes to the pot. Cook for just 1 minute, stirring constantly. This brief cooking releases the aromatic oils in the garlic and herbs without burning them.

Step 4: Deglaze and Add Broth

Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot. These caramelized bits are packed with flavor that will enrich your soup.

Step 5: Prepare and Add Beans

Rinse the beans thoroughly in a fine-mesh sieve. Take about ¾ cup of beans and place them in a blender with the half and half. Blend until smooth to create a creamy base. Add this bean puree to the pot along with the remaining whole beans and the reserved crispy bacon.

Step 6: Simmer

Bring the soup to a simmer, then cover and reduce heat to medium-low. Let it simmer gently for 10-15 minutes, until the vegetables are tender and the flavors have melded together.

Step 7: Finish and Serve

Stir in the grated Parmesan cheese and optional fresh parsley or spinach. Taste and adjust seasonings if needed, then serve hot.

How to Serve

White Bean Soup is versatile enough to be served in multiple ways:

Main Course:

Serve in deep bowls with a slice of crusty artisan bread or warm garlic bread for dipping. The bread is perfect for soaking up every last drop of the flavorful broth.

Starter:

Offer smaller portions as a sophisticated first course before a roast chicken or grilled steak dinner.

Complete Meal:

Pair with a fresh green salad dressed with a simple vinaigrette for a balanced dinner that’s both satisfying and nutritious.

Garnishes:

Top individual servings with extra crispy bacon bits, a drizzle of good olive oil, additional grated Parmesan, or a sprinkle of fresh herbs.

Make Ahead and Storage

Storing Leftovers

This soup actually improves with time as the flavors continue to develop. Store cooled soup in airtight containers in the refrigerator for up to 4 days. The soup will thicken as it sits, so you may need to add a splash of broth when reheating.

Freezing

Freeze this soup for convenient future meals! Allow the soup to cool completely, then transfer to freezer-safe containers, leaving about an inch of headspace for expansion. Freeze for up to 3 months.

Note: If freezing, consider adding the cream after thawing and reheating to prevent any separation.

Reheating

Thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened too much, thin it with additional broth or water until you reach your desired consistency.

FAQs

Final Thoughts

This White Bean Soup is more than just a meal—it’s a hug in a bowl. With its perfect balance of creamy texture and savory flavor, it manages to be both sophisticated and deeply comforting. Whether you’re looking for a quick weeknight dinner solution or a crowd-pleasing starter for your next gathering, this soup delivers every time. The beauty lies in its simplicity—everyday ingredients transformed into something truly special. Give it a try tonight and watch it become a regular request in your home!

Print