Description
Nothing says comfort like a warm bowl of Creamy White Bean Soup! 🥣✨ Velvety, hearty, and packed with flavor, this dish is perfect for chilly days or cozy nights. 🌿🧄 With simple ingredients and wholesome goodness, it’s a hug in a bowl! 🤍 Who’s ready to dive into this creamy delight? 😋🔥
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Ingredients
Scale
- 12 ounces applewood smoked bacon, chopped into small pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, diced small
- 2 carrots, diced small
- 2 celery stalks, diced small
- 4 cloves garlic, pressed or minced
- 2 teaspoons Italian seasoning
- Pinch of sea salt (to taste)
- ½ teaspoon cracked black pepper
- 6 (15-ounce) cans of small white beans (or navy beans), drained and rinsed
- 4 cups chicken stock, hot
- 2 tablespoons flat-leaf parsley, chopped
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
Instructions
- Prepare the Pot and Bacon
Place a large Dutch oven or heavy-bottomed pot over medium-high heat. When the pot is hot, drizzle in a little olive oil. Add the chopped bacon and cook until it’s crisp and golden brown. Remove the bacon with a slotted spoon and let it drain on a paper towel. Reserve about a tablespoon of the bacon fat, setting it aside for later. Wipe out the pot to prepare it for the next steps. - Sauté the Vegetables
Return the reserved bacon fat to the pot and add the olive oil and butter. Allow the butter to melt and sizzle. Add the diced onion, carrot, and celery, sautéing for about five minutes or until the vegetables are softened and aromatic. - Add the Garlic and Bacon
Stir in the pressed garlic, cooking just until fragrant. Next, return about two-thirds of the crispy bacon to the pot. Sprinkle in the Italian seasoning, sea salt, and cracked black pepper. - Combine the Beans and Stock
Add the drained and rinsed white beans to the pot, followed by the hot chicken stock. Stir everything together, ensuring the ingredients are evenly distributed. - Simmer and Thicken
Partially cover the pot with a lid and allow the soup to simmer gently for 40-45 minutes. About halfway through, use the back of a spoon or a potato masher to crush some of the beans. This releases their natural starch, thickening the soup to a creamy consistency. - Add Fresh Finishing Touches
After 40 minutes, turn off the heat. Stir in the chopped parsley, lemon zest, and lemon juice. These ingredients add a burst of freshness that balances the richness of the soup. - Serve and Enjoy
Ladle the soup into bowls and garnish with the remaining crispy bacon. Serve with crusty bread for dipping, and savor the warmth and comfort of this hearty dish.
Notes
- Ingredient Substitutions
- If you don’t have applewood smoked bacon, regular thick-cut bacon or pancetta works well.
- Substitute chicken stock with vegetable stock for a vegetarian-friendly version (omit the bacon too).
- Cannellini beans or Great Northern beans can replace white beans for a slightly different texture.
- Variations
- Add a handful of spinach or kale during the last few minutes of cooking for extra nutrition.
- For a spicy kick, stir in a pinch of red pepper flakes or a dash of hot sauce.
- To make it heartier, add small pasta like ditalini or cooked sausage.
- Serving Suggestions
- Pair the soup with a side salad for a light yet satisfying meal.
- Serve with warm, crusty bread or garlic knots to soak up every drop of the flavorful broth.
- For a special touch, sprinkle grated Parmesan cheese on top before serving.
- Storage and Reheating
- Store leftover soup in an airtight container in the refrigerator for up to three days.
- Reheat gently on the stove over low heat, adding a splash of stock if the soup thickens too much.
- Prep Time: 15 minutes
- Cook Time: 40 minutes