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Hearty White Bean and Bacon Soup

This soup can be made with either dried or canned white beans, a classic vegetable base, fresh herbs, and bacon. The bacon is cooked separately and added at the end to keep it crisp.
Prep Time15 minutes
Active Time2 hours
Soak Time8 hours
Total Time10 hours 15 minutes
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Ingredients

  • 1 lb Dried cannellini beans or 3 cans 15-oz, drained and rinsed
  • 6 slices Thick-cut bacon chopped
  • 1 large Yellow onion diced
  • 3 large Carrots chopped
  • 3 stalks Celery chopped
  • 6 cloves Garlic minced
  • 1 tbsp Fresh thyme minced
  • 1 tsp Fresh rosemary minced
  • 1 Bay leaf
  • 8-10 cups Water or chicken broth
  • Diamond Crystal kosher salt to taste
  • Black pepper freshly ground, to taste

Instructions

  • Place dried beans in bowl, cover with cold water by 3 inches and soak overnight.
  • Cook chopped bacon in Dutch oven over medium-low heat until crisp. Remove bacon with slotted spoon.
  • Add onion, carrots, and celery to pot with bacon fat. Cook 6-8 minutes until softened.
  • Add garlic, thyme, and rosemary. Cook 1 minute.
  • Add bay leaf, drained beans, and 8-10 cups water or broth to cover beans by 2 inches.
  • Bring to boil, reduce heat, cover and simmer 1-2 hours until beans are completely tender.
  • Stir in reserved bacon. Season with salt and pepper.

Notes

For creamier texture, blend 1-2 cups soup and stir back in. If using canned beans, skip soaking and reduce cooking time to 30 minutes.