White Bean Soup with Bacon

If you’re in search of a dish that offers both comfort and satisfaction, look no further than the Savory White Bean and Bacon Delight. This hearty soup combines the creamy texture of white beans with the smoky richness of bacon, creating a bowl of goodness that warms the soul. This dish not only delights the senses but is also packed with nutritional benefits, making it a great choice for any meal of the day.

Discover the comfort of Savory White Bean and Bacon Delight, a hearty soup that marries creamy white beans with the smoky richness of bacon. This nutritious dish combines fresh vegetables, aromatic herbs, and a flavorful broth, creating a delicious bowl that satisfies the senses. Ideal for any mealtime, this recipe is easy to follow and allows for creative variations based on your preferences. Perfect for cozy gatherings or a simple family dinner, it's a meal you'll cherish.

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Ingredients

1 lb dry white beans (such as cannellini or great northern), soaked overnight

4 slices of thick-cut bacon, chopped

1 medium onion, diced

3 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

6 cups low-sodium chicken or vegetable broth

1 tsp dried thyme

1 bay leaf

Salt and pepper to taste

2 cups fresh spinach or kale, chopped

1 tbsp olive oil

Juice of 1 lemon

Grated Parmesan cheese for serving (optional)

Instructions

Prepare the Beans: Drain and rinse the soaked beans. Set aside.

Cook the Bacon: In a large pot or Dutch oven over medium heat, add the chopped bacon. Cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate, leaving the drippings in the pot.

Sauté Vegetables: Add the olive oil to the pot if there's less than 1 tablespoon of bacon fat. Add the diced onion, garlic, carrots, and celery to the pot. Sauté until the vegetables have softened, about 5-7 minutes.

Combine Ingredients: Stir in the soaked beans, cooked bacon, chicken broth, thyme, bay leaf, and a pinch of salt and pepper. Bring the mixture to a boil.

Simmer: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 1.5 to 2 hours, or until the beans are tender. Check occasionally and add more broth or water if needed to keep the beans submerged.

Finishing Touches: Remove the bay leaf and stir in the fresh spinach or kale. Allow it to wilt for 2-3 minutes. Finish with a squeeze of lemon juice, adjust seasoning, and add more salt and pepper to taste.

Serve: Ladle hot soup into bowls and, if desired, sprinkle with grated Parmesan cheese. Serve warm with crusty bread for dipping. Enjoy your savory creation!

Prep Time: 15 mins | Total Time: 2 hrs 30 mins | Servings: 6-8