Rustic White Bean and Bacon Soup

Description:

Warm and comforting, this Rustic White Bean and Bacon Soup is the perfect dish for cozy evenings. Featuring creamy white beans, smoky bacon, and a medley of fresh vegetables, this hearty soup is packed with flavor and nutrition. Whether served with crusty bread or on its own, it’s a timeless recipe that brings comfort in every spoonful.

Origin:

White bean soups have long been a staple in rustic European cooking, with variations found in Italian, French, and American cuisines. The addition of bacon brings a smoky richness that complements the beans’ creamy texture, making this soup a cherished classic.

Ingredients:

• 6 slices of thick-cut bacon, diced
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 3 cups (720ml) chicken or vegetable broth
• 2 (15 oz/425g) cans of white beans (e.g., cannellini or Great Northern), drained and rinsed
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper, to taste
• 1/4 cup (10g) fresh parsley, chopped (optional, for garnish)
• 1 tablespoon olive oil (optional, for extra richness)

Instructions:

Cook the Bacon:

1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.

Sauté the Vegetables:

2. Add the onion, carrots, and celery to the pot. Sauté in the bacon fat for 5-7 minutes until softened. Stir in the garlic and cook for an additional minute until fragrant.

Add the Broth and Beans:

3. Pour in the chicken or vegetable broth. Add the white beans, dried thyme, and bay leaf. Stir to combine.

Simmer:

4. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, allowing the flavors to meld.

Blend for Texture (Optional):

5. For a creamier soup, use an immersion blender to puree a portion of the soup directly in the pot. Alternatively, transfer about 1 cup of the soup to a blender, puree, and stir it back into the pot.

Finish the Soup:

6. Return the crispy bacon to the soup, reserving a small amount for garnish if desired. Season with salt and black pepper to taste.

Garnish and Serve:

7. Ladle the soup into bowls, garnish with fresh parsley and reserved bacon bits, and drizzle with olive oil if desired. Serve hot with crusty bread.

Tips for Success:

• Use canned white beans for convenience, but if using dried beans, soak them overnight and cook until tender before adding.
• For an extra smoky flavor, substitute regular bacon with smoked bacon or pancetta.
• A splash of white wine or a squeeze of lemon can brighten the soup before serving.

Recommendations:

• Pair with a fresh green salad or roasted vegetables for a balanced meal.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Nutrition (per serving, approximate for 6 servings):

• Calories: ~290
• Protein: 12g
• Fat: 15g
• Carbohydrates: 26g
• Fiber: 7g
• Sugar: 4g
• Sodium: 550mg

This Rustic White Bean and Bacon Soup is a comforting classic that delivers hearty flavors and creamy textures in every bowl—perfect for chilly days!