Description
A hearty and flavorful white bean soup with crispy bacon, perfect for a comforting meal.
Ingredients
Scale
- 2 cups dried white beans (such as Great Northern or cannellini), soaked overnight
- 6 cups low-sodium chicken broth
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 cups kale or spinach, chopped (optional)
- 1 tablespoon olive oil
Instructions
- Drain and rinse the soaked beans. In a large pot, combine the beans and chicken broth. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 1 hour, or until the beans are tender.
- In a separate skillet, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
- In the same skillet, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened. Add the minced garlic and cook for an additional minute.
- Once the beans are tender, add the sautéed vegetables, cooked bacon, thyme, bay leaf, salt, and pepper to the pot with the beans. Stir well and simmer for another 20 minutes to allow the flavors to meld.
- If using, stir in the chopped kale or spinach and cook for an additional 5 minutes until wilted. Remove the bay leaf before serving.
Notes
- For a creamier soup, use an immersion blender to partially blend the soup before adding the greens.
- Substitute turkey bacon for a lighter option or add diced ham for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 20mg