Description

This comforting White Bean Soup with Bacon is a hearty and flavorful dish perfect for chilly days. Crispy bacon, tender white beans, aromatic garlic, and thyme combine to create a rich soup that is both creamy and satisfying. Pureeing part of the soup creates a smooth texture while retaining some bean pieces for bite. Garnished with fresh parsley and bacon crumbles, this soup is easy to make on the stovetop and delivers a warm, savory meal.

Ingredients

Scale

Soup Ingredients

6 slices bacon
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
2 cans (15 ounces each) white beans, drained and rinsed
4 cups chicken broth
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, for garnish

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Instructions

Cook the bacon: Place the bacon slices in a large pot over medium heat. Cook until the bacon is crispy, turning occasionally to prevent burning.
Drain bacon: Remove the cooked bacon from the pot and transfer it onto a paper towel-lined plate to drain excess grease.
Sauté onion: Add olive oil to the pot with the bacon fat. Add the diced onion and sauté over medium heat until the onion turns translucent, about 5 minutes.
Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
Add beans and broth: Pour in the drained white beans, chicken broth, and dried thyme. Season with salt and pepper to taste, then stir to combine.
Simmer the soup: Bring the soup to a boil, then reduce heat to low and let it simmer gently for 10 to 15 minutes to allow flavors to meld.
Puree part of the soup: Using an immersion blender, blend a portion of the soup to achieve a creamy texture while leaving some beans whole for bite.
Add bacon back: Crumble most of the cooked bacon and stir it into the soup evenly.
Serve and garnish: Ladle the soup into bowls. Top with the remaining bacon crumbles and sprinkle with fresh parsley for a bright finish. Serve hot.

Notes

For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
You can add a splash of heavy cream or milk for a richer soup texture if desired.
Leftover soup keeps well refrigerated for up to 3 days and can be reheated on the stovetop.
Adjust the thickness by blending more or less of the soup to your preference.
Add a pinch of crushed red pepper flakes for a subtle heat variation.