Can I use canned beans?

Absolutely! Canned white kidney beans are perfect here—you’ll save time and they blend beautifully into the soup.

Can I use turkey bacon instead of regular bacon?

Yes, but it won’t give you quite the same smoky depth. If you do use turkey bacon, add a pinch of smoked paprika to keep that classic flavor.

How do I store leftovers?

This soup keeps well in the fridge for up to 4 days. Store it in an airtight container. It also freezes beautifully—just leave out the half and half until you reheat it.

What can I substitute for half and half?

You can use whole milk for a lighter version or heavy cream for extra richness. Even coconut milk works if you're dairy-free (though the flavor changes slightly).

How can I make this soup thicker?

Use the cornstarch slurry method or simply mash a few beans in the pot with your spoon.

White Bean Soup with Bacon: 8 Delicious Comfort Secrets

Description

A warm and cozy White Bean Soup with Bacon made with creamy white beans, smoky crispy bacon, tender veggies, and rich broth. Perfect for busy weeknights, cold weather, or anytime you need a comforting bowl of homemade goodness.

Ingredients

Scale

6 slices bacon, chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
1 onion, finely chopped
3 cloves garlic, minced
1 tsp salt
1 tsp thyme
1 tsp oregano
1 tbsp parsley (plus more for serving)
1 tsp paprika
½ tsp black pepper
¼ tsp red pepper flakes
4 cups low-sodium chicken broth
3 cans white kidney beans, rinsed
½ cup half and half
½ cup freshly grated Parmesan
Optional: fresh parsley or spinach
Optional: 1 tbsp cornstarch + 2 tbsp water/cream for thickening

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Instructions

Heat a large Dutch oven over medium-high heat.
Add the chopped bacon and cook until crispy. Remove bacon and keep the fat in the pot.
Add carrots, celery, and onion. Cook 4–5 minutes until softened and lightly browned.
Add garlic, salt, thyme, oregano, parsley, paprika, pepper, and red pepper flakes. Stir for 1 minute.
Pour in the chicken broth, scraping up browned bits from the bottom of the pot.
Blend ¾ cup of the rinsed white beans with the half and half until smooth.
Add remaining beans, the blended mixture, and the cooked bacon to the pot.
Bring to a simmer, cover, and cook 10–15 minutes until vegetables are tender.
Stir in Parmesan and optional parsley or spinach.
For extra thickness, stir in a cornstarch slurry and simmer until thickened.
Taste, adjust seasoning, and serve warm.

Notes

Thick-cut bacon adds extra crunch and flavor.
The soup naturally thickens as it cools.
Spinach or parsley adds a fresh pop of color.
Even tastier the next day—the flavors deepen beautifully.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 389 kcal
Sugar: 4 g
Sodium: 780 mg
Fat: 15 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 11 g
Protein: 20 g
Cholesterol: 34 mg