Creamy Bacon White Bean Soup

The first time I made this Creamy Bacon White Bean Soup, the smell of sizzling bacon filled the air, and I knew it would be a good night. The broth turned rich and smooth, wrapping every spoonful in cozy comfort.

I made it on a chilly evening, and we all sat around the table with warm bowls and full hearts. It’s the kind of soup that feels like home—simple, hearty, and full of flavor.

If you love creamy soups that taste like comfort in a bowl, this bacon white bean version will become your new favorite go-to.

Why You’ll Love This Recipe

• Rich and Satisfying: Bacon adds smoky depth while cream creates a velvety texture that coats every spoonful.
• Budget-Friendly: Uses affordable ingredients like canned beans and everyday vegetables.
• One-Pot Wonder: Everything cooks in a single pot, making cleanup simple.
• Freezer-Friendly: Make a big batch and freeze portions for quick meals later.
• Versatile: Serve as a starter or add crusty bread for a complete dinner.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Servings: This recipe makes about 6 generous servings. If you need more, the recipe doubles easily in a large stockpot.

Difficulty: Easy enough for beginners. Basic chopping and stirring are all you need.

Required Kitchen Tools

• Large heavy-bottomed pot or Dutch oven
• Sharp knife and cutting board
• Wooden spoon for stirring
• Measuring cups and spoons
• Can opener
• Ladle for serving

Ingredients for Creamy Bacon White Bean Soup

This soup brings together simple ingredients that create layers of flavor. The bacon provides a smoky base, while the vegetables add sweetness and texture. Here’s what you’ll need:

For the Soup Base:

• Bacon: 6-8 strips of thick-cut bacon, chopped into small pieces
• Shallots: 2 medium shallots, finely diced
• Carrots: 2 medium carrots, peeled and diced
• Celery: 2 stalks celery, diced
• Garlic: 4 cloves garlic, minced
• Red Pepper Flakes: 1/4 teaspoon for a gentle warmth
• Salt: 1 teaspoon, plus more to taste
• Black Pepper: 1/2 teaspoon freshly ground

For the Liquid:

• White Wine: 1/2 cup dry white wine
• Chicken Stock: 4 cups good-quality chicken stock
• Cannellini Beans: 2 cans (15 ounces each), drained and rinsed

For Flavor and Finishing:

• Rosemary: 2 sprigs fresh rosemary
• Bay Leaf: 1 dried bay leaf
• Parmesan Rind: 1 piece (about 3 inches), optional but adds wonderful depth
• Heavy Cream: 1/2 cup
• Fresh Parsley: 1/4 cup chopped, for garnish
• Parmesan Cheese: 1/2 cup freshly grated, for serving

Variations for Creamy Bacon White Bean Soup

• Make It Lighter: Skip the heavy cream and use half-and-half, or blend some beans to create creaminess without dairy.
• Add Greens: Stir in chopped kale or spinach during the last few minutes of cooking.
• Use Different Beans: Try great northern beans or navy beans instead of cannellini.
• Boost the Vegetables: Add diced potatoes or chopped fennel with the other vegetables.
• Skip the Wine: Replace white wine with extra chicken stock and a splash of lemon juice.
• Make It Spicier: Increase red pepper flakes or add a pinch of cayenne pepper.

How to Make Creamy Bacon White Bean Soup Step-by-Step Instructions

1. Cook the Bacon

Place the chopped bacon in a large pot over medium heat. Cook for 6-8 minutes, stirring occasionally, until the bacon becomes crispy and golden. The fat will render out, creating a flavorful base for the soup.

2. Sauté the Vegetables

Remove the bacon with a slotted spoon and set aside on a paper towel. Leave about 2 tablespoons of bacon fat in the pot. Add the shallots, carrots, and celery. Cook for 5-6 minutes, stirring often, until the vegetables soften and the shallots turn translucent.

3. Add Garlic and Seasonings

Stir in the minced garlic, red pepper flakes, salt, and black pepper. Cook for about 1 minute until the garlic becomes fragrant. This step releases the aromatics without burning them.

4. Deglaze with Wine

Pour in the white wine, scraping up any browned bits from the bottom of the pot with your wooden spoon. These bits add flavor. Let the wine simmer for 2-3 minutes until it reduces by about half.

5. Build the Soup Base

Add the chicken stock, cannellini beans, rosemary sprigs, bay leaf, and parmesan rind if using. Bring everything to a boil, then reduce the heat to low. Let the soup simmer gently for 20-25 minutes. The flavors will blend together and the vegetables will become very tender.

6. Finish with Cream

Remove the rosemary sprigs, bay leaf, and parmesan rind from the pot. Stir in the heavy cream and half of the cooked bacon. Let the soup heat through for another 2-3 minutes. Taste and adjust the salt and pepper if needed.

Serving and Decoration

How to Serve: Ladle the hot soup into bowls. Top each serving with the remaining crispy bacon, a generous sprinkle of fresh parsley, and plenty of grated parmesan cheese. Serve with thick slices of crusty bread for dipping.

Presentation Tips:

• Drizzle a little olive oil over the top for shine
• Add a few whole rosemary leaves as garnish
• Serve in rustic bowls for a homey feel
• Place the bread basket nearby so everyone can help themselves

Storing Creamy Bacon White Bean Soup

Refrigerator Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors often taste even better the next day after they have time to meld together.

Freezer Storage: This soup freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Leave some space at the top since liquids expand when frozen.

Reheating: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of chicken stock or cream if the soup seems too thick. You can also reheat individual portions in the microwave for 2-3 minutes, stirring halfway through.

Tips and Tricks for Success

• Choose Good Bacon: Thick-cut bacon works best because it stays crispy and adds more flavor.
• Don’t Skip the Wine: It adds brightness that balances the richness of the cream and bacon.
• Save Parmesan Rinds: Keep them in the freezer whenever you finish a wedge of cheese. They add amazing flavor to soups.
• Adjust Consistency: If your soup is too thick, thin it with extra stock. If it’s too thin, simmer it uncovered to reduce.
• Fresh Herbs Matter: Fresh rosemary and parsley make a big difference in flavor compared to dried versions.
• Taste as You Go: Season gradually and taste before serving to get the perfect balance.

Nutrition

Creamy Bacon White Bean Soup FAQs