This rustic white bean and bacon soup is comfort in a bowl. With tender white beans simmered slowly in rich broth alongside sautéed aromatics and crispy bacon, this dish offers a depth of flavor that warms you from the inside out. It’s finished with a hint of Parmigiano Reggiano and fresh herbs for that final savory touch.
Perfect for cold weather or whenever you’re craving a hearty, home-style meal, this soup delivers old-fashioned goodness with every bite. It’s a one-pot wonder that brings family and friends together at the table—cozy, filling, and full of character.
Ingredients:
1 lb white northern beans, picked over, rinsed, and soaked overnight
8 oz bacon, chopped into 1-inch pieces
1 cup diced onion
1 cup diced celery
1 cup diced carrot
3 cloves garlic, minced
Pinch of red pepper flakes (optional)
6 cups chicken or vegetable broth
1 tsp fresh thyme, chopped (or 1/2 tsp dried thyme)
2 bay leaves
1/4 cup grated Parmigiano Reggiano (optional)
Salt and pepper, to taste
1 tbsp chopped parsley (optional)
Directions:
Cook the Bacon: In a large saucepan, fry bacon over medium heat until crispy. Remove and drain on paper towels. Discard all but 2 tbsp bacon grease.
Sauté the Vegetables: Add onion, celery, and carrots to the pan. Cook for 7–10 minutes, until softened.
Add Garlic & Spices: Stir in garlic and red pepper flakes; cook for 1 minute until fragrant.
Deglaze: Pour in 1/2 cup of broth to deglaze the pan, scraping up any browned bits with a wooden spoon.
Simmer: Add remaining broth, soaked beans, thyme, and bay leaves. Bring to a boil, then reduce heat and simmer, covered, for 1.5 to 2 hours, or until beans are tender. Remove bay leaves.
Finish with Flavor: Stir in Parmigiano Reggiano and reserved bacon. Season with salt and pepper to taste.
Serve: Garnish with chopped parsley, if desired. Serve hot with crusty bread.
Prep Time: 15 minutes | Cooking Time: 2 hours | Total Time: 2 hours 15 minutes
Kcal: 330 kcal per serving | Servings: 6 servings