Description
A rich and comforting soup made with creamy white beans, crispy bacon, and aromatic vegetables. Perfect for a cozy meal.
Ingredients
Scale
- 6 slices bacon, chopped
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- 1 cup heavy cream
- 2 cups fresh spinach
- Fresh parsley for garnish
Instructions
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pot.
- Add olive oil to the pot. Add onion, carrots, and celery; cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a simmer.
- Add white beans, thyme, rosemary, salt, and pepper. Simmer for 15 minutes.
- Using an immersion blender, blend about half of the soup to thicken it, leaving some chunks of beans and vegetables. (Alternatively, transfer 2 cups of soup to a blender and puree, then return to pot.)
- Stir in heavy cream and spinach; cook for another 5 minutes until spinach is wilted and soup is heated through.
- Serve hot, topped with crispy bacon and fresh parsley.
Notes
For a lighter version, substitute half-and-half for the heavy cream. This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Nutrition
- Calories: 450 kcal
- Sugar: 6 g
- Fat: 28 g
- Carbohydrates: 32 g
- Protein: 18 g