One Pot White Bean Bacon Garlic Soup
Ingredients
Directions / Instructions
Why You'll Love This One Pot White Bean Bacon Garlic Soup
This One Pot White Bean Bacon Garlic Soup is rich, savory, hearty, and incredibly comforting. Crispy bacon adds smoky flavor while garlic, onion, herbs, and creamy white beans create a satisfying soup with plenty of texture and depth.
Everything cooks in one pot, making this recipe simple enough for a busy weeknight while keeping cleanup to a minimum. Serve it with crusty bread for a cozy meal that's filling enough to enjoy as a main course.
Ingredients
- 6 slices bacon, chopped
- 1 small yellow onion, diced
- 5 cloves garlic, minced
- 3 cans (15 ounces each) cannellini beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups chopped kale or baby spinach, optional
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
Instructions
1. Cook the Bacon
Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped bacon and cook for 5 to 7 minutes, stirring occasionally, until crisp. Transfer about half of the bacon to a paper towel-lined plate and leave the remaining bacon and rendered fat in the pot.
2. Sauté the Onion
Add the diced onion to the pot and cook for 3 to 4 minutes until softened and lightly golden. Stir occasionally and scrape up any flavorful browned bits from the bottom.
3. Add the Garlic
Stir in the minced garlic and cook for about 30 seconds until fragrant. Be careful not to burn the garlic.
4. Add the Beans and Broth
Add the cannellini beans, chicken broth, Italian seasoning, thyme, smoked paprika, salt, and black pepper. Stir well and bring the soup to a gentle boil.
5. Simmer
Reduce the heat to low and simmer uncovered for 15 to 20 minutes, allowing the beans and seasonings to develop a rich flavor.
6. Make It Creamy
Use an immersion blender to blend about one-third of the soup directly in the pot while leaving plenty of whole beans for texture. Alternatively, transfer a portion of the soup to a blender, blend carefully, and return it to the pot.
7. Add Cream and Greens
Stir in the heavy cream and chopped kale or spinach if using. Simmer gently for another 3 to 5 minutes until the greens are tender and the soup is heated through.
8. Finish the Soup
Stir in the Parmesan cheese and fresh lemon juice. Taste and adjust the salt and pepper as needed.
9. Serve
Ladle the soup into bowls and top with the reserved crispy bacon, fresh parsley, and additional Parmesan cheese. Serve hot with crusty bread.
Expert Tips
Don't drain all the bacon fat because it adds valuable smoky flavor to the soup, but remove some if you prefer a lighter dish. Partially blending the beans creates a naturally creamy texture without needing excessive cream. Use freshly grated Parmesan for the smoothest finish, and add the lemon juice at the end to brighten the rich flavors.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the soup becomes too thick. For best texture, freeze the soup before adding the cream and Parmesan for up to 3 months.
Serving Suggestions
Serve with crusty French bread, garlic bread, sourdough, toasted baguette slices, or a simple green salad. Add extra Parmesan, crispy bacon, fresh parsley, or a drizzle of olive oil before serving.
Recipe Variations
Use Great Northern beans or navy beans instead of cannellini beans. Add diced carrots and celery for extra vegetables, use turkey bacon for a lighter option, or replace the heavy cream with half-and-half. For extra heat, add crushed red pepper flakes. You can also add cooked Italian sausage for an even heartier soup.
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