Can I substitute the bacon in White Bean Soup with Bacon?

Yes! Turkey bacon, pancetta, or even diced ham work well. For a vegetarian version, skip the meat entirely and sauté the vegetables in olive oil, adding smoked paprika for that smoky depth.

Why is my soup too thin?

Simply simmer it uncovered for an additional 10 minutes to reduce the liquid, or use an immersion blender to puree some of the beans. The starch from the beans will naturally thicken the soup.

Can I use dried beans instead of canned?

Absolutely! Cook 1 1/2 cups of dried white beans according to package directions until tender. Reserve 2 cups of the cooking liquid to use in place of some of the chicken stock for extra bean flavor.

Do I have to use white wine?

Not at all. You can substitute with additional chicken stock plus a tablespoon of white wine vinegar or lemon juice for acidity. The wine adds depth, but the soup is still delicious without it.

White Bean Soup with Bacon Recipe - Easy Comforting One-Pot Meal

Name: White Bean Soup with Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 10 strips bacon, diced; 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; 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; 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; 2 sprigs fresh rosemary; 1 whole bay leaf; 1 whole Parmesan cheese rind; 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

White Bean Soup with Bacon

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Comforting, filling, and bursting with hearty Tuscan flavors. This one-pot white bean soup features smoky bacon and creamy beans, ready in just 45 minutes.

Author: Sarah Mae Carter
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Soup
Method: Simmer
Cuisine: Italian

Ingredients

Scale

10 strips bacon, diced
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
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
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
2 sprigs fresh rosemary
1 whole bay leaf
1 whole Parmesan cheese rind
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

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Instructions

Place a 5-6 quart Dutch oven or large pot over medium heat and add diced bacon. Cook, stirring occasionally, until crisp and golden brown, about 8-10 minutes. Remove bacon to paper towel-lined plate with slotted spoon, leaving drippings in pan.
Keep about 1 tablespoon bacon drippings in pot. If needed, add olive oil to reach 1 tablespoon total fat.
Increase heat to medium-high. Add shallots, carrots, and celery. Cook, stirring frequently, until softened and shallots are translucent, about 3 minutes.
Add garlic, red pepper flakes, salt, and black pepper. Cook, stirring constantly, until aromatic, 30 seconds to 1 minute.
Add white wine to deglaze pan, scraping up brown bits with wooden spoon. Cook until reduced to about 2 tablespoons, 3-4 minutes.
Add chicken stock, white beans with their liquid, rosemary sprigs, bay leaf, and parmesan rind. Stir to combine.
Increase heat to high and bring to boil. Reduce heat to maintain gentle simmer, cover, and cook 15-18 minutes.
Remove and discard rosemary sprigs and bay leaf. Stir in cooked bacon, 1/4 cup heavy cream, parsley, and grated parmesan. Taste and adjust seasoning.
For creamier texture, use immersion blender to blend 1-2 cups of soup (about one-quarter to one-third of total volume), or mash some beans with potato masher.
Ladle into bowls and garnish with extra parmesan, fresh herbs, and a drizzle of extra virgin olive oil.

Notes

DO NOT drain the beans. The liquid contains starch that helps thicken the soup naturally.
Use thick-cut bacon for best flavor and texture. Leave about 1 tablespoon drippings in pot.
If blending soup for creamier texture, remove parmesan rind first.
Soup thickens as it sits. Add chicken stock when reheating if needed.
Adjust garlic to taste. Can reduce to 2 cloves if sensitive to garlic.

Nutrition

Serving Size: 1 serving
Calories: 430 kcal
Sugar: 5 g
Sodium: 1137 mg
Fat: 32 g
Saturated Fat: 13 g
Unsaturated Fat: 17 g
Trans Fat: 0.1 g
Carbohydrates: 14 g
Fiber: 2 g
Protein: 18 g
Cholesterol: 62 mg

Find it online: https://www.benefitiany.com/white-bean-soup-with-bacon/