Creamy White Bean Soup with Bacon, Kale, and Parmesan Recipe

Introduction

This hearty white bean soup is a comforting blend of smoky bacon, tender vegetables, and creamy cannellini beans. Perfect for chilly days, it’s packed with flavor and easy to make from pantry staples and fresh ingredients.

Ingredients

• 6 strips thick-cut bacon
• 1/3 cup dry white wine (or chicken broth)
• 2 tablespoons butter (optional, if not using bacon drippings)
• 1 yellow onion, diced
• 3/4 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 or white beans, drained
• 1 1/2 cups kale (or substitute spinach)
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried parsley
• 1/2 teaspoon each: dried oregano, rosemary, mustard powder
• 1/4 teaspoon pepper
• 1 pinch red pepper flakes

Instructions

1. Step 1: Cook the bacon slowly in a 4.5-quart soup pot over low heat. Cut the bacon in half for even cooking if desired. Once crispy, transfer to a paper towel-lined plate to drain, then chop. Reserve 2 tablespoons of bacon drippings from the pot. If you don’t have enough drippings, use butter instead.
2. Step 2: Pour the white wine (or chicken broth) into the pot over medium heat. Use a silicone spatula to scrape up the browned bits from the bottom, then simmer until the liquid reduces by half, about 3-4 minutes.
3. Step 3: Return the reserved bacon drippings to the pot along with the diced onions, carrots, and celery. Cook and soften the vegetables for 5 minutes.
4. Step 4: Stir in the minced garlic, Worcestershire sauce, dried herbs, pepper, and red pepper flakes. Cook for 1 minute to release the flavors. Then add the flour and cook for another 1-2 minutes until the raw flour smell disappears, stirring constantly.
5. Step 5: Add the drained beans to the pot, then gradually stir in the chicken broth. Bring the soup to a boil, then reduce to a gentle simmer. Let it bubble uncovered over medium heat for 30-40 minutes, stirring occasionally and scraping the bottom to prevent sticking.
6. Step 6: Add the kale and cook for 5 minutes until softened. Remove the soup from heat and stir in the grated Parmesan cheese, or sprinkle it on top when serving. Garnish with the chopped bacon and enjoy.

Tips & Variations

• For a vegetarian version, omit the bacon and use olive oil and vegetable broth instead of chicken broth.
• Substitute kale with spinach for a milder green or add chopped Swiss chard for extra nutrients.
• If you prefer a creamier texture, blend a portion of the soup before adding the kale.
• Use homemade chicken broth or low-sodium broth to control the saltiness of the soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. Kale may soften further upon reheating, which still tastes delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans without draining and rinsing them?

It’s best to drain and rinse canned beans to remove excess sodium and reduce any canned flavor. This also helps the soup maintain a cleaner taste and texture.

What can I use if I don’t have Worcestershire sauce?

You can substitute Worcestershire sauce with soy sauce or a splash of balsamic vinegar for a similar depth of flavor.

Creamy White Bean Soup with Bacon, Kale, and Parmesan Recipe

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★★★★★

4.6 from 100 reviews

• Author: Luna
• Total Time: 65 minutes
• Yield: 6 servings 1x

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Description

This hearty White Bean Soup combines tender cannellini beans, savory bacon, fresh vegetables, and flavorful herbs in a rich chicken broth base. Slow-simmered to develop deep flavors, then finished with leafy kale and grated Parmesan, this comforting soup makes a perfect meal for cooler days or anytime you crave a filling, nutritious bowl.

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Ingredients

Scale 1x2x3x

Meat and Dairy

• 6 strips thick-cut bacon
• 2 tablespoons butter (not needed if bacon drippings are used)
• ½ cup Parmesan cheese (grated)

Liquids

• 1/3 cup dry white wine (or chicken broth)
• 5 cups chicken broth

Vegetables and Herbs

• 1 yellow onion (diced)
• ¾ cup carrots (diced)
• 1 celery rib (diced)
• 3 cloves garlic (minced)
• 1 ½ cups kale (can sub spinach)
• 1 teaspoon dried parsley
• ½ teaspoon dried oregano
• ½ teaspoon dried rosemary

Spices and Seasonings

• ½ teaspoon mustard powder
• ¼ teaspoon pepper
• 1 pinch red pepper flakes
• 1 teaspoon Worcestershire sauce

Pantry Staples

• 2 tablespoons flour
• 2 (15.5 oz.) cans cannellini beans/white beans (drained)

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Instructions

1. Cook the bacon: Slowly cook the bacon strips in a 4.5-quart soup pot over low heat until crispy. Cut the bacon in half beforehand for even cooking if needed. Once cooked, place bacon on a paper towel-lined plate to drain and cool. Reserve 2 tablespoons of bacon drippings from the pot. Chop the cooled bacon and set aside for garnish.
2. Deglaze the pot: Pour the white wine (or chicken broth) into the hot pot over medium heat. Use a silicone spatula to scrape and loosen browned bits left by the bacon from the bottom of the pot. Simmer the liquid until it reduces by half, about 3 to 4 minutes, concentrating flavor.
3. Sauté vegetables: Add the reserved bacon drippings (or butter if not using drippings) back to the pot. Add diced onion, carrots, and celery. Cook over medium heat, stirring often, until vegetables soften, approximately 5 minutes.
4. Add aromatics and flour: Stir in minced garlic, Worcestershire sauce, dried parsley, oregano, rosemary, mustard powder, pepper, and red pepper flakes. Cook while stirring for 1 minute. Then sprinkle the flour over the vegetables and continue to cook for 1 to 2 minutes to remove the raw flour taste, stirring constantly.
5. Add beans and broth: Stir in drained cannellini beans. Gradually add the chicken broth in splashes, stirring continuously. Bring the soup to a boil, then reduce heat to maintain a gentle simmer. Let the soup cook uncovered for 30 to 40 minutes to allow flavors to meld and thicken, stirring occasionally and scraping the bottom to prevent sticking.
6. Add kale and finish: Stir in the kale and cook until wilted and softened, about 5 minutes. Remove from heat and stir in the grated Parmesan cheese. Ladle soup into bowls and garnish with the reserved chopped bacon before serving.

Notes

• If you prefer a vegetarian version, substitute the bacon with smoked paprika and use vegetable broth instead of chicken broth.
• The white wine can be replaced with extra chicken broth if you prefer a non-alcoholic option.
• For a smoother texture, partially puree some of the beans before adding them to the soup.
• Kale can be substituted with spinach or Swiss chard depending on preference.
• Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: white bean soup, cannellini beans, bacon soup, kale soup, easy soup recipe, hearty soup