White Bean Soup
User Reviews
5.0
87 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Total Time
1 hr 10 mins
-
Servings
5 people
-
Calories
464 kcal
-
Course
Soup
-
Cuisine
Mediterranean, American
White Bean Soup
Report
This White Bean Soup is a healthy meal idea that's easy to make with kale or spinach, bacon, savory broth, and white beans! Bonus: It's freezer friendly!
Share:
Ingredients
- 6 strips thick-cut bacon
- 1/3 cup dry white wine or chicken broth. See notes.
- 2 tablespoons butter not needed if bacon drippings are used
- 1 yellow onion diced
- ¾ cup carrots diced
- 1 celery rib diced
- 3 cloves garlic minced
- 1 teaspoon Worcestershire sauce
- 2 tablespoons flour
- 5 cups chicken broth
- 2 (15.5 oz.) cans cannellini beans/white beans drained. See notes.
- 1 ½ cups kale can sub spinach
- ½ cup Parmesan Cheese grated
Seasonings
- 1 teaspoon dried parsley
- ½ teaspoon EACH: dried oregano, rosemary, mustard powder
- ¼ teaspoon pepper
- 1 pinch red pepper flakes
Instructions
- Cook the bacon in a 4.5-quart soup pot slowly over low heat. (I cut my bacon in half, it’s easier to fit it in the pan and have it cook evenly.) While the bacon cooks, measure out remaining ingredients. Once cooked, set aside on a paper towel lined plate. Chop once cooled and reserve 2 tablespoons of bacon drippings. (Butter can be used instead of drippings if needed)
- Add the white wine (or broth) to the pot over medium heat and use a silicone spatula to “clean” the bacon remnants from the bottom of the pot, this will add more flavor to the soup. Simmer until reduced by half, 3-4 minutes.
- Add the reserved drippings to the pot along with the onions, carrots, and celery. Soften for 5 minutes.
- Add the garlic, Worcestershire sauce, and seasonings. Stir to combine and cook for 1 minute. Stir in the flour and cook for 1-2 more minutes, until the raw flour smell is gone.
- Add the beans, then add the chicken broth in splashes, stirring continuously. Bring to a boil, then reduce to a gentle bubble. Bubble gently over medium heat, uncovered, for 30-40 minutes to allow the flavors to concentrate. Stir occasionally as it simmers and run a silicone spatula along the bottom of the pot to lift any beans that might have settled.
- Add the kale and let it soften for 5 minutes. Remove from heat and stir in the Parmesan cheese or add the cheese to the top of serving bowls. Garnish with bacon and serve!
Notes
- Pro Tips
- Storage
- Nutrition information is an estimate and is per serving. This recipe makes approximately 5 servings.
- Beans: I use Cannellini (White Kidney Beans) for this recipe, but you can use a variety of different kinds of white beans, including White Navy Beans or Great Northern Beans.
- For thicker broth: Use an extra can of beans and blend some of them into the broth with an immersion blender before the kale is added.
- Dry Beans: if using dry beans, I recommend making my Ham and Bean Soup recipe instead. (Bacon can be used instead of ham if preferred/needed.)
- Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are great in this recipe. Chicken broth can be used if you don't cook with wine.
- The Worcestershire sauce and mustard powder are flavor enhancers in this soup that can't be tasted outright.
- Tomato paste (1 tbsp.) can be used instead of flour if needed/preferred.
- Feel free to stir in a little heavy cream or half and half at the end over low heat for a little more indulgence.
- Grate the Parmesan cheese from a block for best results. I use Belgioioso Parmesan cheese.
- If you like to add more meat to a soup like this, be sure to try my Pinto Bean Soup, made super flavorful with the addition of ground sausage!
- Top this soup with Ranch Oyster Crackers for even more flavor!
- 📘 Find this recipe on page 45 of my 2nd cookbook, Let’s Eat!
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup does freeze/reheat well!
Nutrition Information
Show Details
Calories
464kcal
(23%)
Carbohydrates
55g
(18%)
Protein
26g
(52%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.04g
Cholesterol
31mg
(10%)
Sodium
1275mg
(53%)
Potassium
1302mg
(37%)
Fiber
13g
(52%)
Sugar
4g
(8%)
Vitamin A
5332IU
(107%)
Vitamin C
22mg
(24%)
Calcium
331mg
(33%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 5people
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Calories | 464kcal | 23% |
| Carbohydrates | 55g | 18% |
| Protein | 26g | 52% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 31mg | 10% |
| Sodium | 1275mg | 53% |
| Potassium | 1302mg | 28% |
| Fiber | 13g | 52% |
| Sugar | 4g | 8% |
| Vitamin A | 5332IU | 107% |
| Vitamin C | 22mg | 24% |
| Calcium | 331mg | 33% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
87 reviews
Excellent
Other Recipes
You'll Also Love
