A creamy and hearty soup made with white beans and crispy bacon, perfect for a cozy meal.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:6 servings 1x
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 tablespoon olive oil
4 ounces bacon, chopped
1 medium onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
4 cups low-sodium chicken broth
2 (15-ounce) cans white beans, drained and rinsed
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup heavy cream
Fresh parsley, chopped (for garnish)
Instructions
In a large pot, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
Add the diced onion, garlic, carrots, and celery to the pot. Sauté until the vegetables are tender, about 5-6 minutes.
Pour in the chicken broth and add the white beans, thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
Stir in the heavy cream and the reserved bacon. Heat through for an additional 5 minutes, then adjust seasoning if necessary.
Serve hot, garnished with fresh parsley.
Notes
For a vegetarian version, omit the bacon and use vegetable broth. Add sautéed mushrooms for extra flavor.
To make it spicier, add a pinch of red pepper flakes or a dash of hot sauce while cooking.