Creamy White Bean Soup (Printable version)

Velvety soup blending tender white beans, smoky bacon, and rosemary, perfect for warming up.

# Ingredient List:

→ Meats

01 - 5 oz thick-cut bacon, diced

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced

→ Beans

06 - 2 cans (14 oz each) cannellini or navy beans, drained and rinsed

→ Liquids

07 - 4 cups low-sodium chicken or vegetable broth
08 - ½ cup heavy cream

→ Herbs & Seasonings

09 - 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
10 - 1 bay leaf
11 - ½ teaspoon freshly ground black pepper
12 - Salt, to taste

→ Garnish

13 - Extra olive oil, for drizzling
14 - Fresh chopped parsley, optional

# How-To Steps:

01 - In a large pot or Dutch oven over medium heat, cook the diced bacon until crisp, approximately 5-7 minutes. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pot.
02 - Add the onion, carrots, and celery to the pot. Sauté for 6-8 minutes until softened and translucent.
03 - Stir in the minced garlic and cook for 1 minute until fragrant.
04 - Add the drained beans, broth, rosemary, bay leaf, black pepper, and a pinch of salt. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
05 - Remove the rosemary sprigs and bay leaf. Using an immersion blender, puree the soup until creamy and velvety. Alternatively, transfer in batches to a standard blender and blend carefully, then return to the pot.
06 - Stir in the heavy cream and most of the cooked bacon, reserving some for serving. Simmer for 5 additional minutes. Adjust seasoning with salt and pepper as needed.
07 - Ladle soup into bowls and garnish with reserved bacon pieces, a drizzle of olive oil, and chopped parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It's ready in under an hour but tastes like you've been simmering it all day.
  • Bacon and rosemary do most of the flavor work, so you can stop overthinking and start enjoying.
  • The texture is naturally creamy from blending the beans—no need for excessive cream or complicated techniques.
02 -
  • Don't skip rinsing the canned beans—that starchy liquid will turn your silky soup into something gluey and unpleasant if you leave it in.
  • If you blend the soup while it's still at a boil, the steam can cause the hot liquid to splatter, so let it cool slightly or use an immersion blender for safety.
  • The soup thickens slightly as it cools, so if you're making it ahead, thin it with a splash of broth when you reheat it.
03 -
  • If your soup isn't creamy enough after blending, blend it longer or transfer more of it to the blender—don't automatically reach for more cream.
  • Bacon quality matters; thick-cut, good quality bacon makes this soup taste noticeably better than thin, supermarket bacon strips.
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