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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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