Creamy White Bean Soup (Printable Version)

Velvety soup blending white beans, smoky bacon, and fragrant rosemary for a comforting meal.

# What You'll Need:

→ 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 virgin olive oil for drizzling
14 - Fresh chopped parsley, optional

# How to Make It:

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 the bacon fat in the pot.
02 - Add the onion, carrots, and celery to the pot. Sauté for 6 to 8 minutes until softened.
03 - Stir in the minced garlic and cook for 1 minute until fragrant.
04 - Add the drained beans, broth, rosemary, 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, puree the soup until creamy. Alternatively, transfer in batches to a standard blender and blend carefully, then return to the pot.
06 - Stir in the heavy cream and most of the cooked bacon, reserving some for serving. Simmer for 5 additional minutes. Adjust seasoning with salt and pepper as needed.
07 - Ladle soup into bowls and garnish with reserved bacon pieces, a drizzle of olive oil, and chopped parsley if desired.

# Expert Tips:

01 -
  • The bacon fat becomes your secret flavor foundation, making every spoonful taste like home.
  • It comes together in under an hour, which means weeknight comfort without the stress.
  • Creamy without being heavy, because the beans do the work instead of cream alone.
02 -
  • Don't skip rinsing the canned beans, or you'll end up with a gluey texture instead of that silky result you're after.
  • If you blend the whole soup, you lose the pleasant texture of some bean pieces—pureeing just until mostly smooth keeps things interesting.
03 -
  • Toast a few crusty bread slices and rub them with garlic and olive oil—the soup begs for something to dunk in.
  • Make the soup through the blending step, then finish it later when you're ready to serve; it saves you time on busy evenings.
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