Creamy White Bean Soup (Print)

Velvety soup with white beans, smoky bacon, and fragrant rosemary for cozy meals.

# Ingredients:

→ Meats

01 - 5 oz thick-cut bacon, diced

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced

→ Beans

06 - 2 cans (14 oz each) cannellini or navy beans, drained and rinsed

→ Liquids

07 - 4 cups low-sodium chicken or vegetable broth
08 - 1/2 cup heavy cream

→ Herbs & Seasonings

09 - 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
10 - 1 bay leaf
11 - 1/2 teaspoon freshly ground black pepper
12 - Salt to taste

→ Garnish

13 - Extra olive oil for drizzling
14 - Fresh chopped parsley, optional

# Instructions:

01 - In a large pot or Dutch oven over medium heat, cook the diced bacon until crisp, approximately 5 to 7 minutes. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pot.
02 - Add the onion, carrots, and celery to the pot. Sauté for 6 to 8 minutes until softened and fragrant.
03 - Stir in the minced garlic and cook for 1 minute until aromatic.
04 - Add the drained beans, broth, rosemary sprigs, bay leaf, pepper, and a pinch of salt. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
05 - Remove the rosemary sprigs and bay leaf. Using an immersion blender, purée the soup until creamy. Alternatively, transfer in batches to a blender and blend carefully, then return to the pot.
06 - Stir in the heavy cream and most of the cooked bacon, reserving some for garnish. Simmer for 5 additional minutes. Adjust seasoning with salt and pepper as needed.
07 - Ladle into bowls and serve hot, garnished with reserved bacon, a drizzle of olive oil, and fresh chopped parsley if desired.

# Pro Tips:

01 -
  • The smoky bacon and fragrant rosemary create a complex, gourmet flavor profile with very little effort.
  • It is naturally gluten-free and can be easily made vegetarian with a few simple swaps.
  • The texture is incredibly rich and velvety without needing heavy amounts of dairy, thanks to the pureed white beans.
02 -
  • If the soup becomes too thick after pureeing, simply stir in a little extra broth or water until you reach your preferred consistency.
  • Always double-check your broth and bacon labels if you are strictly gluten-free to ensure no hidden additives are present.
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