Can I use other types of beans in this soup?

Absolutely! Navy beans, cannellini beans, or great northern beans work wonderfully as substitutes. Each variety brings a slightly different texture and flavor, but all will create a delicious result. The key is using white beans that will blend smoothly for that creamy texture.

How can I make this soup vegetarian?

Skip the bacon and use 2 tablespoons of olive oil to sauté the vegetables instead. Replace the chicken broth with vegetable broth. To mimic the smoky bacon flavor, add 1 teaspoon of smoked paprika or a dash of liquid smoke. Finish with nutritional yeast instead of Parmesan for a savory, cheese-like flavor.

My soup isn't as thick as I'd like. How can I fix that?

There are several ways to thicken the soup. You can blend more of the beans with some of the soup liquid, use the cornstarch slurry mentioned in the recipe (1 tablespoon cornstarch mixed with 2 tablespoons cold water or cream), or simply simmer the soup uncovered for 5-10 minutes longer to reduce and concentrate the flavors.

Can I make this in a slow cooker?

Yes! Cook the bacon and sauté the vegetables as directed, then transfer everything to a slow cooker. Add the remaining ingredients (except the half and half, Parmesan, and fresh herbs) and cook on low for 6-7 hours or high for 3-4 hours. During the last 30 minutes, add the blended beans and cream mixture. Stir in the Parmesan and fresh herbs just before serving.

White Bean Soup Recipe

Description

This hearty and creamy White Bean Soup is a comforting bowl of goodness, perfect for chilly nights or whenever you’re craving something warm and nourishing. Packed with smoky bacon, tender vegetables, and flavorful seasonings, this soup also features blended beans for a smooth, velvety texture. It’s easy to prepare and makes for a satisfying meal any day of the week.

Ingredients

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Vegetables and Aromatics

3 large carrots (peeled and sliced)
2 ribs celery (sliced)
1 medium onion (finely chopped)
4 cloves garlic (finely minced)

Proteins

6 slices bacon (or 4 thick-cut), chopped

Seasonings

1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried parsley
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes

Liquids and Dairy

5 cups low sodium chicken broth
3/4 cup half and half

Beans

2 cans white kidney beans (19 oz cans), rinsed and drained

Add-Ons (Optional)

1/4 cup freshly grated Parmesan
Fresh chopped parsley or spinach (optional)

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Instructions

Cook the Bacon:
Heat a large Dutch oven or soup pot over medium-high heat. Add the chopped bacon and cook, stirring often, until crisp. Remove the bacon from the pot using a slotted spoon, leaving the fat in the pot for added flavor.
Sauté the Vegetables:
Add the carrots, celery, and onion to the pot. Cook over medium-high heat until the onion is softened and begins to brown, about 4-5 minutes. If too much bacon fat remains, you can dab some up with a paper towel before proceeding.
Add Garlic and Seasonings:
Stir in the minced garlic, salt, thyme, oregano, parsley, paprika, black pepper, and red pepper flakes. Cook for 1 minute to release the aromatics and flavors.
Deglaze the Pot:
Pour in the chicken broth and use a wooden spoon to scrape the bottom of the pan, releasing any stuck bits for extra flavor.
Prepare the Beans:
Rinse both cans of beans under cool water in a fine mesh sieve. Add ¾ cup of the beans to a blender, along with the half and half, and blend until smooth and creamy.
Combine Ingredients:
Add the blended bean mixture, the remaining whole beans, and the cooked bacon back into the pot. Stir well and bring the soup to a simmer.
Cook the Soup:
Cover the pot, reduce the heat to medium-low, and let the soup simmer for 10–15 minutes, or until the vegetables are tender.
Add Parmesan and Optional Greens:
Stir in the freshly grated Parmesan and, if desired, chopped parsley or spinach for added color and freshness. Taste and adjust the seasoning as needed before serving.

Notes

Bean Options: You can substitute cannellini beans or great northern beans if white kidney beans are unavailable.
Make it Vegetarian: Omit the bacon and use vegetable broth instead of chicken broth. Add a little smoked paprika for a subtle smoky flavor.
Blending Tip: If you don’t have a blender, you can mash the beans by hand or use an immersion blender directly in the pot.
Storing Leftovers: Refrigerate the soup in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of broth to adjust the consistency.

Nutrition

Serving Size: 1 Serving
Calories: 360kcal
Sugar: 6g
Sodium: 890mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 9g
Protein: 20g
Cholesterol: 45mg