Creamy Bean Bacon (Print Version)
Cozy up with this creamy, herby white bean and bacon soup full of fresh veggies and a rich broth.
# Ingredients:
→ Base
01 -
4 thick slices of bacon (or 6 regular ones), diced
02 -
1 medium onion, chopped small
03 -
2 celery stalks, thinly sliced
04 -
3 big carrots, cut into rounds
05 -
4 garlic cloves, minced finely
→ Seasonings
06 -
1 teaspoon oregano, dried
07 -
1 teaspoon thyme, dried
08 -
1 teaspoon salt
09 -
1 teaspoon parsley, dried
10 -
¼ teaspoon crushed red pepper
11 -
¼ teaspoon paprika
12 -
¼ teaspoon black pepper
→ Liquid and Dairy
13 -
2 cans of white kidney beans (19 oz each)
14 -
5 cups chicken stock (low salt preferred)
15 -
¾ cup half-and-half
16 -
¼ cup Parmesan, grated fresh
17 -
A handful of spinach or parsley for topping (optional)
# Steps:
01 -
In a Dutch oven, fry the bacon pieces until they’re crunchy. Scoop out the bacon and leave the fat in the pan.
02 -
In the same pot, sauté the onion, carrots, and celery in the bacon drippings for about 4 or 5 minutes until the onion looks soft. If it’s too greasy, you can remove some of the fat.
03 -
Toss in all the spices and garlic, giving it a quick stir for a minute to bring out the flavors.
04 -
Rinse the beans. Blend ¾ cup of them with the half-and-half until it’s smooth. Add the whole beans, bean mixture, bacon, and chicken broth into the pot.
05 -
Cover it up and let it simmer 10-15 minutes until the veggies are tender. Stir in Parmesan and toss in spinach or parsley if using.
# Helpful Notes:
01 -
Want it thicker? Mix 1 tablespoon cornstarch with 2 tablespoons of water or cream and add to the soup while it’s simmering.