White Bean Soup with Bacon

White Bean Soup with Bacon is one of those recipes that never fails to warm you up from the inside out. I’ve been making this comforting Tuscan-style soup for years, and it’s become my go-to whenever the temperature drops. The combination of smoky bacon and creamy white beans creates a rich, satisfying bowl that feels like a hug in soup form.

There’s something special about the way bacon transforms a simple pot of beans into something extraordinary. I remember the first time I made this soup on a particularly cold evening. The aroma of bacon sizzling in my Dutch oven filled the entire house, and I knew I was onto something good. What I love most about this White Bean Soup with Bacon is how it delivers restaurant-quality flavor using mostly pantry staples. The beans become incredibly creamy, the vegetables add wonderful texture, and that parmesan rind (don’t skip it!) infuses everything with a subtle umami depth. Plus, it comes together in one pot with simple steps, making it perfect for busy weeknights when you need comfort food fast.

What You’ll Need to Make This Hearty Bean Soup

This recipe starts with quality ingredients that work together beautifully. I always use thick-cut bacon for maximum flavor, and the rendered fat becomes the flavorful base for sautéing your vegetables. Pro tip: save that bacon drippings instead of pouring it down the drain.

• 10 strips bacon, diced (thick-cut works best)
• 2 large shallots, peeled and small dice (about 1 1/2 cup)
• 3 medium carrots, peeled and small dice (about 3/4 cup)
• 3 medium celery ribs, small dice (about 3/4 cup)
• 4 small cloves garlic, peeled and minced (adjust to taste if sensitive to garlic)
• 1/4 teaspoon crushed red pepper flakes (more or less to taste)
• 3/4 teaspoon kosher salt (plus more to taste)
• Heaping 1/4 teaspoon ground black pepper (plus more to taste)
• 1/2 cup white wine (for deglazing)
• 4 cups reduced sodium chicken stock (substitute: chicken bouillon or vegetable stock)
• 2 (14.5 oz) cans white beans such as Cannellini Beans or Great Northern Beans, UNDRAINED (the liquid helps thicken the soup)
• 2 sprigs fresh rosemary
• 1 whole bay leaf
• 1 whole Parmesan cheese rind (adds incredible depth)
• 1/4 to 1/2 cup heavy cream (substitute: half and half)
• 1 tablespoon fresh Italian parsley, chopped (or more for serving)
• 1/2 cup Parmigiano Reggiano, plus more for serving

How to Make the Best White Bean Soup with Bacon

I recommend reading through all the steps before starting so you can prep your ingredients efficiently. This soup comes together quickly once you begin cooking, and having everything ready makes the process smooth.

Step 1: Cook the Bacon Place a 5-6 quart Dutch oven or large pot over medium heat and add the diced bacon. Cook, stirring occasionally, until the bacon is crisp and golden brown, about 8-10 minutes depending on your stove and bacon thickness. Use a slotted spoon to remove the crispy bacon pieces to a paper towel-lined plate, leaving the drippings in the pan. Set the bacon aside for later.

Step 2: Measure the Rendered Fat You want about 1 tablespoon of bacon drippings remaining in the pot. If you have more than that, carefully pour off the excess (save it for another use!). If you don’t have enough fat, add a bit of olive oil to make about 1 tablespoon total.

Step 3: Sauté the Vegetables Increase the heat to medium-high. Add the diced shallots, carrots, and celery to the pot. Cook, stirring frequently, until the vegetables have softened and the shallots become translucent and slightly golden at the edges, about 3 minutes. You’ll notice the vegetables picking up those flavorful brown bits from the bottom of the pan.

Step 4: Add Aromatics Add the minced garlic, crushed red pepper flakes, salt, and black pepper to the pot. Cook, stirring constantly, until fragrant and aromatic, about 30 seconds to 1 minute. Be careful not to let the garlic burn, it should just become golden and smell amazing.

Step 5: Deglaze with Wine Pour in the white wine to deglaze the pan. Use the edge of a wooden spoon to scrape up all those delicious brown bits stuck to the bottom. This is where so much flavor lives! Cook until the wine reduces to about 2 tablespoons, approximately 3-4 minutes.

Step 6: Add Liquid and Beans Add the chicken stock, white beans with their liquid, rosemary sprigs, bay leaf, and parmesan rind (if using) to the pot. Stir everything together.

Step 7: Simmer the Soup Increase the heat to high and bring the soup to a boil. Once boiling, immediately reduce the heat to maintain a gentle simmer. Cover the pot and let the White Bean Soup with Bacon simmer for 15-18 minutes. This allows the flavors to meld beautifully and the beans to become even more tender.

Step 8: Finish the Soup Use tongs to remove and discard the rosemary sprigs and bay leaf. Stir in the cooked bacon (saving a little for garnish if you like), 1/4 cup of heavy cream, chopped parsley, and grated parmesan cheese. Taste and adjust the seasoning, adding more salt, pepper, or cream as needed.

Step 9: Optional Thickening For a brothy soup, serve as is. For a creamier texture, use an immersion blender to blend about 1-2 cups of the soup (roughly one-quarter to one-third of the total volume) right in the pot, or use a potato masher to mash some of the beans against the side of the pot. This creates a wonderfully creamy yet rustic texture.

Step 10: Serve Ladle the soup into serving bowls and garnish with extra grated parmesan cheese, reserved bacon pieces, and fresh herbs. A drizzle of good-quality extra virgin olive oil on top adds a beautiful finishing touch.

Perfect Pairings for Your Bean and Bacon Soup

This soup is hearty enough to stand alone, but these sides make it even more special.

Crusty Sourdough Bread: Nothing beats dipping warm, crusty bread into this creamy soup. The tangy sourdough complements the richness of the bacon perfectly and helps soak up every last drop.

Simple Arugula Salad: A peppery arugula salad dressed with lemon vinaigrette cuts through the richness of the White Bean Soup with Bacon and adds a fresh, bright contrast.

Garlic Butter Crostini: Toasted baguette slices brushed with garlic butter are perfect for scooping up the beans and make this meal feel extra special.

Caesar Salad: The creamy, garlicky flavors of a classic Caesar salad pair beautifully with this Italian-inspired soup for a satisfying complete meal.

Roasted Root Vegetables: Seasonal roasted vegetables like parsnips or turnips complement the earthy flavors and make this an even heartier cold-weather dinner.

More Tuscan-Style Bean Soups

This white bean soup with bacon features parmesan rind and Italian flavors, and pairs beautifully with other Mediterranean-inspired recipes. For a simpler bacon version, the Bean with Bacon Soup with Great Northern beans comes together quickly. When you want Italian sausage instead, the Italian Sausage and White Bean Soup with Tuscan kale creates a complete meal.

For lighter Italian options, try the Italian White Bean Soup with fresh herbs and vegetables, or explore the Creamy Bean Soup with Sausage ready in just 30 minutes. These hearty soups make perfect weeknight dinners and freeze beautifully for meal prep.

Keeping Your Soup Fresh and Flavorful

Store leftover White Bean Soup with Bacon in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen overnight, making leftovers taste even better the next day.

To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of chicken stock or water to thin it out, as the soup thickens as it sits. I recommend adding an extra sprinkle of fresh parmesan and herbs when serving reheated portions.

Pro tip: This soup freezes beautifully for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating. If you plan to freeze, you might want to hold back on adding the cream until after reheating for the best texture.

Your White Bean Soup Questions Answered

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