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White Bean Soup with Crispy Bacon

White Bean Soup with Bacon

A smoky and velvety soup featuring white kidney beans and crispy bacon, thickened naturally with a bean puree.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner & Main Dishes, Soup
Cuisine: American
Calories: 295
Ingredients Equipment Method Video Notes

Ingredients
  

  • 6 slices bacon chopped
  • 3 carrots sliced
  • 2 celery ribs sliced
  • 1 medium onion chopped
  • 4 garlic cloves minced
  • 1 tsp each: salt dried thyme, oregano, parsley
  • ¼ tsp each: paprika black pepper, red pepper flakes
  • 5 cups chicken broth
  • 2 cans 19 oz white kidney beans
  • ¾ cup half and half
  • ¼ cup grated Parmesan

Equipment

  • Dutch Oven
  • Blender
  • Slotted spoon

Method
 

  1. Bacon: Cook bacon in a Dutch oven until crisp. Remove bacon; keep the fat in the pot.
  2. Veg: Sauté carrots, celery, and onion in the fat for 4–5 mins.
  3. Spices: Stir in garlic and all spices for 1 minute.
  4. Broth: Add broth and deglaze the pot.
  5. Puree: Blend ¾ cup beans with half and half until smooth.
  6. Simmer: Add remaining beans, bacon, and puree to the pot. Simmer 10–15 mins.
  7. Finish: Stir in Parmesan and greens. Adjust seasoning and serve.

Video

Notes

Essential Notes & Troubleshooting

  • The Puree Secret: If you don't have a blender, you can use a potato masher directly in the pot to crush about a third of the beans. It won't be quite as "velvety," but it still creates a lovely, thick texture.
  • Salt Management: Since bacon and Parmesan are naturally salty, wait until the very end to do your final salt adjustment. Using low-sodium broth is a major help here.