When it comes to chilly winter evenings, there’s nothing more satisfying than a warm bowl of homemade soup. White Bean Soup with Bacon is cozy, flavorful, and easy to make—even after a hectic day. It’s the ultimate comfort food, and it comes together in about 30 minutes. With simple ingredients like white beans, fresh vegetables, and smoky bacon, this budget-friendly soup is both nourishing and delicious.

I love pairing it with crusty bread or garlic cheese toast. It’s hearty enough to stand alone, yet light enough that everyone comes back for seconds. The best part? You can customize it easily with vegetables, herbs, or even protein like sausage or ham.

Frequently Asked Questions

Is this White Bean Soup with Bacon healthy?

Yes! It’s packed with protein, fiber, and nutrients from fresh vegetables—and it’s so flavorful that your family won’t even realize how healthy it is.

Are there variations to this soup?

Absolutely. Add chopped broccoli, diced ham, or Italian sausage for a heartier version. You can also toss in more veggies for extra texture.

How do I store leftover soup?

Let it cool to room temperature, then transfer to an airtight container. Store in the fridge for up to 4 days.

Can I freeze this soup?

Yes! Make a double batch and freeze half in a freezer-safe container for up to 3 months. Thaw overnight in the fridge or reheat directly from frozen.

What makes this the perfect recipe?

It’s quick, comforting, full of flavor, and extremely versatile. Plus, it’s an easy way to get a healthy meal on the table fast.

Can I make this soup creamier?

Add a splash of heavy cream, or thicken the broth with a slurry of cornstarch and water. You can also blend part of the soup with an immersion blender for a creamier consistency.

INGREDIENTS YOU’LL NEED

Chicken Broth (or Vegetable Broth)
White Wine
Bacon (cooked and crumbled)
Shallots (peeled and diced)
Carrots (peeled and diced)
Celery (diced or thinly sliced)
Garlic (freshly minced)
Salt
Black Pepper
Red Pepper Flakes
White Beans (cannellini or Great Northern, undrained)
Heavy Cream
Parmesan Cheese Rind
Parmigiano Reggiano (grated)
Bay Leaf
Rosemary (sprigs)
Italian Parsley (chopped)

STEP-BY-STEP INSTRUCTIONS

First: In a Dutch oven, cook the bacon until crisp. Remove and set aside.

Second: If needed, add olive oil to ensure there’s about 1 tablespoon of drippings in the pot.

Third: Add carrots, celery, and shallots. Sauté until they begin to soften.

Fourth: Add salt, pepper, red pepper flakes, and garlic. Cook until aromatic.

Fifth: Pour in white wine and scrape the bottom of the pan to deglaze. Cook for 2½ minutes until the wine reduces to about 2 tablespoons.

Sixth: Add broth, undrained beans, bay leaf, rosemary, and parmesan rind (if using).

Seventh: Increase heat and bring soup to a boil, then reduce heat and simmer, covered, for 15–18 minutes.

Eighth: Uncover and stir in cream, grated Parmigiano Reggiano, cooked bacon, and parsley.

Ninth: Remove rosemary sprigs, bay leaf, and cheese rind. Taste and adjust seasoning if needed.

Tenth: Optional: Use an immersion blender to puree some of the soup for a creamier texture. For best results, remove some of the beans before blending and add them back afterward.

Eleventh: Garnish with additional Parmesan, bacon, and parsley.

Twelfth: Serve hot and enjoy!

White Bean Soup with Bacon

Name: White Bean Soup with Bacon
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 4 cups chicken broth (or vegetable broth); ½ cup white wine; 10 strips bacon, cooked and crumbled; 2 large shallots, peeled and diced; 2 carrots, peeled and diced; 3 celery stalks, diced or thinly sliced; 4 garlic cloves, freshly minced; ¾ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon red pepper flakes; 2 cans white beans (cannellini or Great Northern), undrained; ½ cup heavy cream; 1 parmesan cheese rind; ½ cup grated Parmigiano Reggiano; 1 bay leaf; 2 sprigs rosemary; 1 tablespoon chopped Italian parsley

Yield: 6

Cook Time: 30 minutes

Total Time: 30 minutes

White Bean Soup with Bacon is cozy, flavorful, and easy to make—even after a hectic day. It’s the ultimate comfort food, and it comes together in about 30 minutes. With simple ingredients like white beans, fresh vegetables, and smoky bacon, this budget-friendly soup is both nourishing and delicious.

No Ratings

Ingredients

4 cups chicken broth (or vegetable broth)
½ cup white wine
10 strips bacon, cooked and crumbled
2 large shallots, peeled and diced
2 carrots, peeled and diced
3 celery stalks, diced or thinly sliced
4 garlic cloves, freshly minced
¾ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
2 cans white beans (cannellini or Great Northern), undrained
½ cup heavy cream
1 parmesan cheese rind
½ cup grated Parmigiano Reggiano
1 bay leaf
2 sprigs rosemary
1 tablespoon chopped Italian parsley

Instructions

In a Dutch oven, cook the bacon until crisp. Remove and set aside.
If needed, add olive oil to ensure there’s about 1 tablespoon of drippings in the pot.

Add carrots, celery, and shallots. Sauté until they begin to soften.

Add salt, pepper, red pepper flakes, and garlic. Cook until aromatic.

Pour in white wine and scrape the bottom of the pan to deglaze. Cook for 2½ minutes until the wine reduces to about 2 tablespoons.

Add broth, undrained beans, bay leaf, rosemary, and parmesan rind (if using).
Increase heat and bring soup to a boil, then reduce heat and simmer, covered, for 15–18 minutes.

Uncover and stir in cream, grated Parmigiano Reggiano, cooked bacon, and parsley.
Remove rosemary sprigs, bay leaf, and cheese rind. Taste and adjust seasoning if needed.

Optional: Use an immersion blender to puree some of the soup for a creamier texture. For best results, remove some of the beans before blending and add them back afterward.
Garnish with additional Parmesan, bacon, and parsley.

Serve hot and enjoy!

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 124Total Fat: 12gSaturated Fat: 6gTrans Fat: 6gCholesterol: 184mgCarbohydrates: 24gProtein: 12g