White Bean Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
5 people
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Calories
464 kcal
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Course
Soup
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Cuisine
Mediterranean, American
White Bean Soup
Description
White Bean Soup features thick-cut bacon cooked slowly to render flavorful drippings, which serve as the base for sautéing diced onion, carrot, and celery. The addition of white wine or chicken broth deglazes the pan, capturing browned bits for extra depth. Garlic, Worcestershire sauce, and seasonings enhance the savory profile before flour thickens the broth. Cannellini beans and kale are incorporated, providing a tender texture and earthy flavors. Grated Parmesan adds a subtle richness and slight sharpness to the final soup.
The soup delivers a balance of smoky, savory, and mild herbaceous notes, with a creamy texture heightened by gentle simmering and the flour's thickening. The kale can be substituted for spinach to alter the leafy green component. This dish can be served as a filling lunch or a comforting dinner starter.
For more body, blending some beans before adding the kale thickens the broth further. It stores well in the refrigerator and freezes for longer periods, making it convenient for meal prepping. Using freshly grated Parmesan cheese from a block yields better flavor and melting qualities than pre-grated varieties.
Ingredients
- 6 Bacon thick-cut strips
- 1/3 cup white wine or chicken broth. See notes, dry
- 2 tablespoons butter not needed if bacon drippings are used
- 1 yellow onion diced
- ¾ cup carrot diced
- 1 celery diced, rib
- 3 cloves garlic minced
- 1 teaspoon Worcestershire sauce
- 2 tablespoons flour
- 5 cups chicken broth
- 2 cannellini beans drained. See notes, 15.5 oz.) canned, aka white beans
- 1 ½ cups kale can sub spinach
- ½ cup Parmesan Cheese grated
Seasonings
- 1 teaspoon parsley dried
- ½ teaspoon dried oregano
- ½ teaspoon rosemary
- ½ teaspoon mustard powder
- ¼ teaspoon black 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
- White beans such as cannellini or great northern can be used interchangeably.
- To thicken the broth, blend an extra can of beans into it before adding the kale.
- Dry beans require different preparation; consider a ham and bean soup recipe if using dry beans instead.
- White wine varieties like Chardonnay, Pinot Grigio, or Sauvignon Blanc work well; chicken broth may substitute when avoiding alcohol.
- The Worcestershire sauce and mustard powder enhance flavor without being obvious.
- Tomato paste can replace the flour for thickening if preferred.
- A splash of cream or half and half added at the end can enrich the soup.
- Use freshly grated Parmesan cheese from a block for best melting and taste.
- This soup stores well refrigerated for up to 3 days and freezes up to 3 months.
- Top with crackers such as ranch oyster crackers for added texture and flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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