Creamy White Bean Bacon Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
6 slices bacon (or 4 thick-cut slices), chopped
02 -
3 large carrots, peeled and sliced
03 -
2 celery ribs, sliced
04 -
1 medium onion, finely chopped
05 -
4 cloves garlic, finely minced
→ Seasonings
06 -
1 teaspoon salt
07 -
1 teaspoon dried thyme
08 -
1 teaspoon dried oregano
09 -
1 teaspoon dried parsley
10 -
¼ teaspoon paprika
11 -
¼ teaspoon black pepper
12 -
¼ teaspoon red pepper flakes
→ Liquid and Protein
13 -
5 cups low-sodium chicken broth
14 -
2 cans (19 oz/540ml each) white kidney beans
15 -
¾ cup half and half
→ Finishing Touches
16 -
¼ cup freshly grated Parmesan
17 -
Fresh parsley or spinach for garnish (optional)
# Instructions:
01 -
In a large Dutch oven or soup pot over medium-high heat, cook the chopped bacon until crispy. Remove with a slotted spoon, keeping the flavorful rendered fat in the pot.
02 -
Add carrots, celery, and onion to the bacon fat. Cook over medium-high heat for 4-5 minutes until the onion becomes soft and starts to brown. If there's too much bacon fat, carefully remove some with a paper towel.
03 -
Mix in garlic and all seasonings (salt, thyme, oregano, parsley, paprika, black pepper, and red pepper flakes). Cook for 1 minute to release their fragrances.
04 -
Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Rinse the beans, then blend ¾ cup of them with the half and half until smooth.
05 -
Add the whole beans, crispy bacon, and bean puree to the pot. Bring to a simmer, cover, and reduce heat to medium-low. Cook for 10-15 minutes until vegetables become tender.
06 -
Stir in grated Parmesan and optional fresh herbs. Taste and adjust seasoning as needed. For a thicker consistency, mix 1 tablespoon cornstarch with 2 tablespoons cream or water and stir into the simmering soup.
# Notes:
01 -
This hearty soup can be made thicker by using the cornstarch slurry method mentioned in the final step