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White Bean Soup with Bacon and Herbs
Ingredients
- 1 ¼ lbthick-sliced bacon
cut crosswise into 1/4-inch strips
- 2 tbspextra-virgin olive oil
- 1spanish onion
finely chopped
- 1 largecarrot
finely diced
- 2celery ribs
finely diced
- 4garlic cloves
minced
- 1fresh bay leaf
- 2 tspchopped fresh thyme
divided
- 2 tspchopped fresh rosemary
divided
- 1 lbdried great northern beans
soaked overnight and drained
- 10 cchicken stock
- kosher salt
- freshly ground black pepper
Directions
- 1
In a large soup pot, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Drain, reserving the fat and bacon separately.
- 2
Heat the olive oil in the soup pot. Add the onion, carrot, and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the garlic, bay leaf, and 1 teaspoon each of the chopped thyme and rosemary and cook until fragrant, about 2 minutes. Add the drained beans, stock, and 3 tablespoons of the reserved bacon fat and bring to a boil. Simmer the soup over moderately low heat until the beans are tender, about 1 1/2 hours.
- 3
Discard the bay leaf and stir in the remaining thyme and rosemary. Season the soup with salt and pepper and transfer to shallow bowls. Garnish the soup with the bacon and serve.
White Bean Soup with Bacon and Herbs
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About this Recipe
Craving a bowl of something truly comforting and deeply satisfying? This White Bean Soup with Bacon and Herbs is your answer, offering a warming embrace inspired by hearty European traditions. It’s the perfect way to bring robust, homemade flavor to your table, proving that delicious meals don't require endless complexity.
Why This Soup Works
The magic of this white bean soup lies in its thoughtful balance. The generous use of thick-sliced bacon renders out smoky richness that infuses the entire broth, creating a foundation of unparalleled flavor. Paired with aromatic vegetables like Spanish onion, carrots, and celery, along with fresh herbs like bay leaf, thyme, and rosemary, the soup develops a complex, savory character that feels both rustic and refined. The long simmer ensures the dried Great Northern beans become incredibly tender, absorbing all those wonderful notes.
What to Expect
Prepare for a truly heartwarming experience. You’ll be greeted with a rich, smoky aroma as this soup simmers, promising a meal that's both substantial and remarkably light. Each spoonful delivers tender, creamy Great Northern beans swimming in a savory, herb-infused chicken stock, punctuated by crisp bits of bacon. The finely chopped vegetables melt into the background, adding body and sweetness without being overtly chunky. This recipe yields a generous 12 servings, making it perfect for feeding a crowd or enjoying throughout the week.
Customization & Variations
While this soup is perfect as is, you can easily adapt it to your pantry or preferences. For a different texture, you could try cannellini beans instead of Great Northern beans. If you’re looking to add a touch of greens, a handful of fresh spinach or kale stirred in at the end would be a lovely addition. For those watching sodium, opt for low-sodium chicken stock and adjust salt to taste at the table.
Serving & Context
This warming and light white bean soup is ideal for a cozy dinner on a chilly evening, a substantial lunch, or as a welcoming first course for a larger gathering. Serve it with a crusty baguette for dipping to soak up every last drop of the flavorful broth.