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White Bean Soup with Bacon

A warm and filling soup made with soft white beans, crispy bacon, and fresh vegetables, perfect for a comforting weeknight dinner.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: Main Course, Soups
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dried white beans (cannellini or navy beans) Soak overnight
  • 4 cups chicken or vegetable broth
  • 4 ounces bacon, chopped Cooked until crispy
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • Optional: fresh parsley for garnish

Method
 

Preparation
  1. Rinse and soak the white beans overnight in plenty of water. Drain and set aside.
  2. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
  3. Add the onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes.
  4. Stir in the garlic and thyme, cooking for another minute until fragrant.
Cooking
  1. Add the soaked beans and broth to the pot, bringing it to a boil.
  2. Reduce heat and let simmer for about 1.5 to 2 hours, or until the beans are tender.
  3. Season with salt and pepper to taste.
Serving
  1. Serve hot, garnished with crispy bacon and parsley if desired.

Notes

Use dried beans for best texture. Soaking helps shorten cooking time. Reserve some cooked bacon bits for crunch. If the soup is too thin, mash some beans or simmer longer to thicken. Taste and add salt at the end, as the bacon and broth can be salty. This soup pairs well with crusty bread or a simple green salad.