Description
A creamy and delicious white bean soup with crispy bacon, perfect for a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 4 ounces bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cups low-sodium chicken broth
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup heavy cream
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
- Add the diced onion, garlic, carrot, and celery to the pot. Sauté for about 5 minutes, or until the vegetables are softened.
- Pour in the chicken broth and add the white beans, thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- Using an immersion blender, puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
- Stir in the heavy cream and let the soup simmer for an additional 5 minutes. Adjust seasoning if necessary.
- Serve hot, garnished with the reserved bacon and fresh parsley.
Notes
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- Add a squeeze of lemon juice before serving for a bright flavor boost.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 40mg