Description
Indulge in a warm bowl of White Bean Soup with Bacon, a delightful blend of smoky flavors and creamy textures that is perfect for cozy dinners or quick weeknight meals. This nutrient-rich soup features tender vegetables and hearty beans, making it an ideal choice for chilly evenings. Topped with crispy bacon and aromatic herbs, every spoonful promises satisfaction. Whether you’re enjoying it solo or pairing it with crusty bread, this comforting dish will quickly become a family favorite.
Ingredients
Scale
- 6 slices bacon, chopped
- 3 large carrots, sliced
- 2 celery ribs, sliced
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 5 cups low-sodium chicken broth
- 2 cans white kidney beans (19 oz each)
- ¾ cup half-and-half
- ¼ cup grated Parmesan cheese
Instructions
- Cook the chopped bacon in a Dutch oven over medium-high heat until crisp. Remove with a slotted spoon and leave the fat in the pot.
- Sauté carrots, celery, and onion for 4-5 minutes until softened.
- Add garlic and seasonings; cook for another minute.
- Pour in chicken broth and scrape up any browned bits from the pot.
- Rinse beans; puree about ¾ cup with half-and-half until smooth.
- Combine whole beans and bean puree back into the pot with cooked bacon. Simmer for 10-15 minutes until vegetables are tender.
- Stir in Parmesan cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 3g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 30mg