Best 9 White Bean Bacon Soup Recipes

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Indulge in a symphony of flavors with our hearty White Bean and Bacon Soup, a culinary delight that combines the comforting warmth of cannellini beans with the smoky richness of bacon. This classic soup is elevated with a medley of aromatic vegetables, simmered in a flavorful broth enriched with garlic, thyme, and a touch of red pepper flakes for a hint of spice. As an added bonus, we've included two variations of this versatile soup: a Vegetarian White Bean Soup that swaps out the bacon for a blend of sautéed mushrooms and a creamy Vegan White Bean Soup that uses coconut milk instead of dairy.

Prepare to tantalize your taste buds with our curated collection of White Bean and Bacon Soup recipes. Each variation promises a unique culinary experience, catering to different dietary preferences. Whether you prefer the classic bacon-infused version, the hearty vegetarian alternative, or the creamy vegan delight, these recipes offer a satisfying and flavorful meal that will warm your soul.

Here are our top 9 tried and tested recipes!

WHITE BEAN, BACON, AND ESCAROLE SOUP WITH DAD'S SAUSAGE BREAD



White Bean, Bacon, and Escarole Soup with Dad's Sausage Bread image

Provided by Food Network

Categories     main-dish

Time 3h26m

Yield 6 to 8 servings

Number Of Ingredients 28

1 pound white beans (great northern or navy)
1 clove garlic, peeled, plus 1 teaspoon minced garlic
1/2 teaspoon dried thyme
6 peppercorns
1 bay leaf
1/2 pound bacon, diced
1 small onion, finely chopped
1 carrot, peeled and chopped
1 leek, white part only, chopped
1 stalk celery, chopped
12 cups chicken stock or broth
Salt and pepper
1 tablespoon olive oil
1 head escarole, washed and chopped
Crushed red pepper, optional
1 batch Dad's Sausage Bread, recipe follows
2 2/3 cups water
1/4 cup olive oil
2 teaspoons honey
8 cups all-purpose flour
7 grams rapid rise yeast (2 packets)
1 1/2 teaspoons coarse salt
2 pounds Italian sweet sausage, casing removed, crumbled
2 teaspoon black pepper
3 large eggs, lightly beaten
1 cup mozzarella, diced
3 tablespoons Parmesan, grated
2 tablespoons parsley, chopped

Steps:

  • Place the beans in cold water to cover by about 3 inches. Soak for 8 hours or overnight, refrigerated. Drain well and set aside.
  • Combine the whole garlic clove, thyme, peppercorns, and bay leaf in a cheesecloth bag. Tie the bag closed and set aside.
  • Place the bacon in a large saucepan over medium heat and saute for about 7 minutes or until the fat has rendered out and the bacon is crisp. Drain off all but 1 tablespoon of the fat. Add the onion, carrot, leek, and celery and saute for about 5 minutes or until the vegetables are soft but have not taken on any color. Add the reserved soaked beans and cheesecloth bag along with the stock or broth and bring to a boil. Season, to taste, with salt and pepper. Lower the heat and simmer, stirring frequently, for about 1 1/2 hours or until the beans are very tender.
  • Heat the olive oil in a large saute pan over medium heat. Add the minced garlic and saute for 1 minute. Add the escarole and saute for about 4 minutes or until the escarole is wilted. Add the escarole to the soup. Taste and adjust the seasoning with salt and, if using, crushed red pepper. Serve hot with Dad's Sausage Bread, if desired.
  • Heat the water, olive oil and honey in a small saucepan over low heat to 115 degrees. Set aside and keep warm.
  • Combine flour, yeast and salt in a large mixing bowl. Slowly drizzle water mixture over the flour, blending the liquid in with a wooden spoon. If the dough is too sticky to handle, add additional flour, 1/4 cup at time. Place the dough on a clean surface and knead for about 10 minutes. Cut the dough into 3 equal pieces and form each piece into a loaf shape. Cover and allow to rise for about 1 hour or until loaves have doubled in size.
  • While the dough is rising, place the sausage and black pepper in a nonstick saute pan over medium heat. Cook, stirring frequently, for about 10 minutes or until nicely browned. Drain off excess fat; place the sausage on a triple layer of paper towel to drain thoroughly.
  • Place 2 of the eggs in a small bowl and whisk to combine. Set aside. Place remaining egg in another small bowl and whisk to blend. Set aside.
  • Combine the sausage with the mozzarella, Parmesan cheese and parsley. Add the 2 beaten eggs and mix to combine well. Set aside.
  • Cut into but not through each loaf of dough, lengthwise, and open up each half. Place an equal portion of the sausage mixture down the center of each loaf. Pull the sides up and over the sausage to encase it, working the dough closed. Place the loaves, seam side down, on a greased cookie sheet or pizza stone. Cover and let rise for 20 minutes.
  • Preheat oven to 375 degrees.
  • Using a pastry brush, lightly coat each loaf with remaining beaten egg. Place in the preheated oven and bake for about 45 minutes or until golden brown. Remove from the oven and allow to rest for at least 10 minutes before cutting. Serve warm.

WHITE BEAN AND CANADIAN BACON SOUP WITH PESTO



White Bean and Canadian Bacon Soup with Pesto image

This hearty white bean soup is made with Canadian bacon, veggies, and pesto for a flavorful one-pot meal that's sure to warm you up on cold nights.

Provided by JonSnyde

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 45m

Yield 6

Number Of Ingredients 10

1 tablespoon olive oil
1 ½ cups chopped yellow onion
½ cup chopped carrot
¼ cup chopped celery
1 tablespoon chopped garlic
½ teaspoon dried thyme
4 cups vegetable broth
3 cups cooked white beans
1 (6 ounce) package Canadian-style bacon, cut into 1/4-inch cubes
¼ cup pesto

Steps:

  • Heat oil in a pot over medium-high heat. Saute onion, carrot, and celery in the hot oil for 5 minutes. Add garlic and thyme and cook for 1 minute. Add broth, white beans, and bacon. Bring to a boil; reduce heat and let simmer for 5 minutes.
  • Serve topped with pesto.

Nutrition Facts : Calories 295.3 calories, Carbohydrate 37.3 g, Cholesterol 13.2 mg, Fat 9.2 g, Fiber 8.4 g, Protein 16.8 g, SaturatedFat 2.2 g, Sodium 668.7 mg, Sugar 4.7 g

BACON, CABBAGE, AND WHITE BEAN SOUP



Bacon, Cabbage, and White Bean Soup image

This hearty flavourful soup hits all the right smoky and sweet notes for a cold winter's day. Enjoy with some grated Parmesan cheese on top and a side of cornbread. Perfect to keep in the fridge for those days you want to rush home and warm up!

Provided by Paprika Girl

Categories     < 4 Hours

Time 1h15m

Yield 8 1 1/4 cup portions, 8 serving(s)

Number Of Ingredients 15

1/2 green cabbage, shredded and chopped (about 4-5 cups)
1 large carrot, peeled and chopped
2 medium onions, chopped
3 ounces about three strips smoked bacon, diced
1 (540 ml) can white beans
4 cups chicken broth
6 cups water
1 teaspoon salt (to taste, depending on how salty your bacon and broth are)
1 teaspoon fresh ground pepper
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
1 teaspoon sugar (optional)
1 bay leaf
2 minced garlic cloves (optional)

Steps:

  • In a large pot over medium heat, saute your diced bacon for about five minutes until it starts to release its fat. If it's really fatty, drain some, so that you keep about a tbsp of bacon fat in the pot. Add your carrots, onion, and garlic. Cook for about 10 min, until vegetables are soft.
  • Add your chicken broth, water, and all of your spices except for the salt (be cautious with the salt--this soup can easily get too salty). Cover pot with lid. Bring to a boil. Add the beans and the cabbage, and let come to a gentle boil again. At this point, bring it to a gentle simmer on a lower heat and let it simmer away for about 30 minute Stir every once in a while so nothing sticks to the bottom.
  • Taste and adjust seasoning. If you'd like, add the tsp of salt here, if it needs it. If you find you want to bring out the sweetness of the cabbage just a touch because your bacon is too smokey, add the sugar. (I liked the small bit of sugar.).
  • Simmer for another 10 to 15 minutes, adjusting seasonings as needed. Discard your bay leaf and serve. Garnish with a tbsp of freshly grated Parmesan (it adds a really nice nutty depth to the soup.).
  • Stored in an airtight container, soup will keep well in the fridge for about 3-4 days.

WHITE BEAN AND BACON SOUP WITH ESCAROLE



White Bean and Bacon Soup with Escarole image

Bacon is a fundamental ingredient in many slow-cooked recipes, imparting richness to otherwise one-dimensional dishes. Mild applewood-smoked bacon enhances the subtle flavors of this soup of beans and greens.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 10 cups

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
10 ounces applewood-smoked slab bacon, cut into 3/4-inch cubes
2 medium onions (about 6 ounces each), finely chopped
1 large shallot, finely chopped
1 garlic clove, minced
2 quarts homemade or low-sodium store-bought chicken stock
1 pound dried white beans, soaked overnight, drained, and rinsed
3 large thyme sprigs
1/4 teaspoon cayenne pepper
Coarse salt and freshly ground pepper
1 head escarole, cut crosswise into strips

Steps:

  • Heat oil in a large, heavy saucepan over medium heat until hot but not smoking. Add bacon, and cook, stirring occasionally, until crisp, about 12 minutes. Using a slotted spoon, transfer to a plate.
  • Add onions and shallot to pan; cook, stirring occasionally, until onions are translucent and soft, about 8 minutes. Add garlic; cook 1 minute more.
  • Return bacon to pan. Stir in stock, beans, thyme, cayenne, and 1 teaspoon salt; season with pepper. Bring to a boil. Reduce heat; cover, and simmer 30 minutes. Uncover, and cook until beans are tender, about 1 1/2 hours more.
  • Stir in escarole. Cook 2 minutes. Season with salt and pepper.

CHICKEN, BACON AND WHITE BEAN SOUP PORTUGUESE STYLE



Chicken, Bacon and White Bean Soup Portuguese Style image

One of Emeril Lagasse's favorites. This is a soup his mom would always cook. He describes it as a stick-to-your-ribs soup. Enjoy! *Note: the dried beans need to soak for at least 8 hours. You could do that overnight* (For a quick soak, bring the beans and water to a boil over high heat and cook for 2 minutes at the boil, then remove from the heat and allow to stand for 1 hour. Drain.) Prep time does not include soaking the beans.

Provided by LifeIsGood

Categories     Chicken

Time 2h30m

Yield 8-12 serving(s)

Number Of Ingredients 12

1 lb dried white bean, rinsed and picked over (such as cannellini or great Northern)
1/2 lb bacon, cut into 1/2 inch wide pieces
2 cups yellow onions, chopped
1/2 cup celery, chopped
2 tablespoons shallots, minced
1 tablespoon minced garlic
2 bay leaves
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 quarts chicken stock
3/4 lb cooked chicken, diced
1 cup freshly grated pecorino romano cheese

Steps:

  • Put the beans into a large pot.
  • Add water to cover by 2 inches and soak for at least 8 hours or overnight.
  • Then drain.
  • Fry the bacon in a heavy stockpot over medium-high heat until crisp, about 7 minutes.
  • Use a slotted spoon to lift onto paper towels to drain.
  • Pour off all but 2 tablespoons of the bacon fat from the pot.
  • Add the onions and celery and cook, stirring occasionally, until tender, about 4 minutes.
  • Add the shallots, garlic, bay leaves, salt and cayenne.
  • Cook, stirring occasionally, until the shallots soften, about 1 minute.
  • Add the beans to the pot with the stock, and bring to a boil.
  • Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender, about 1 1/2 hours.
  • Stir in the chicken and the reserved bacon and heat through.
  • Remove and discard bay leaves.
  • Ladle into warm bowls and sprinkle with the grated cheese.

Nutrition Facts : Calories 496.9, Fat 19, SaturatedFat 5.9, Cholesterol 58.4, Sodium 918.1, Carbohydrate 47.6, Fiber 9.4, Sugar 6.8, Protein 33.9

CROCK POT WHITE BEAN SOUP WITH BACON



Crock Pot White Bean Soup With Bacon image

Use navy or great northern beans in this comfy soup. Perfect for those chilly fall evenings. From the book "Not Your Mother's Slow Cooker".

Provided by mary winecoff

Categories     Beans

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups dried navy beans, picked over, soaked in water to cover overnight and drained
2 -3 slices bacon, cooked until the fat is rendered but not crispy
1 small yellow onion, finely chopped
1 celery rib, minced
1 small carrot, minced
1 bouquet garni (1/2 tsp. dried oregano, 3 sprigs parsley, 1/2 fresh sage leaf and 1 bay leaf wrapped in cheesecloth)
6 cups chicken broth or 6 cups water
salt and pepper
1/2 cup heavy cream (optional)

Steps:

  • Combine the beans, bacon, onion, celery, carrot, bouquet garni and broth in slow cooker.
  • Cover and cook on LOW for 8 to 9 hours.
  • Remove the bouquet garni.
  • Discard.
  • Puree about one-third of the soup in a food processor.
  • Season with salt and pepper.
  • Add cream if using, cover and continue to cook on LOW 15 minutes longer.

Nutrition Facts : Calories 315.9, Fat 5.8, SaturatedFat 1.6, Cholesterol 5.1, Sodium 841, Carbohydrate 45.3, Fiber 17.4, Sugar 4.4, Protein 21.4

TOMATO SOUP WITH WHITE BEAN AND BACON



Tomato Soup With White Bean and Bacon image

Make and share this Tomato Soup With White Bean and Bacon recipe from Food.com.

Provided by Kiki-kins

Categories     Clear Soup

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 9

1/4 lb bacon, diced
1 large onion, chopped
2 garlic cloves, minced
2 cups peeled chopped potatoes (recommend Yukon Gold)
6 cups peeled chopped fresh tomatoes (or canned whole tomatoes with juice)
2 cups chicken broth
1 tablespoon dark brown sugar
1 (8 ounce) can white beans, drained
salt and pepper

Steps:

  • Cook bacon on medium heat in a large saucepan until lightly browned and fat is rendered. Use a slotted spoon to remove bacon from the pan. Set on a plate lined with a paper towel.
  • Add the chopped onion to the pot, cook in the bacon fat on medium heat until soft. Add the minced garlic and cook a minute more. Add the chopped peeled potatoes and cook a few minutes more.
  • Add the tomatoes and chicken broth. Cook until potatoes are cooked through, about 20 minutes (or longer).
  • Stir in the brown sugar. Add half of the beans to the mixture. Use an immersion blender to blend about half of the soup mixture (or blend half of the soup in a standing blender and return to the pot).
  • Add bacon to the soup and the rest of the beans. Add salt and pepper to taste.
  • Serve with crusty bread.

CREAMY FENNEL AND WHITE BEAN SOUP WITH BACON



Creamy Fennel and White Bean Soup with Bacon image

Categories     Bean     Soup/Stew

Number Of Ingredients 13

8 ounce Bacon (cooked and finely chopped)
2 Onion (finely chopped)
5 Garlic Cloves (finely chopped)
2 Fennel Seeds (finely ground)
3 cans Cannellini Beans (15.5 oz. drained and rinsed)
1.5 quarts Chicken Broth
1 sprig Rosemary (4")
1/2 teaspoon Salt
1 teaspoon Pepper
1 Olive Oil (drizzle)
1 Chives (snipped)
1 Lemon (wedges for garnish)
1 Fennel Bulb (chopped)

Steps:

  • In a Dutch oven, cook 8 oz. bacon until crisp. Set aside on a paper towel-lined plate. Pour off all but 2T of fat, return pot to med-low heat and sauté onions, fennel, garlic and fennel seeds.
  • Cook until tender, about 8 minutes. Drain and rinse beans. Reserve 1 1/2C of beans; add rest to pot.
  • Add 1 1/4qt low-sodium chicken broth, rosemary sprig and 1/2t salt and 1t pepper. Simmer 15 minutes. Discard the rosemary. Let soup cool 15 minutes.
  • Purée soup in batches and return to pot; add reserved beans. Heat for 10 minutes. S/P to taste and garnish with olive oil drizzle, chives and lemon wedges.

WHITE BEAN AND BACON SOUP



White Bean and Bacon Soup image

This recipe comes from The City Tavern cookbook. I love to watch Chef Walter Staib on the T.V. Show "Taste of History". Cooking seemed so difficult back in Colonial Days but the flavors of the food looks so fresh and wonderful. I found this soup to be very fulfilling and so good. Thank you Walter Staib for your wonderful...

Provided by Billie Blair

Categories     Bean Soups

Time 2h5m

Number Of Ingredients 10

1 lb great northern white beans
2 1/2 qt chicken stock
4 Tbsp unsalted butter
2 medium yellow onions, chopped
3 garlic cloves,chopped
8 large plum tomatoes,peeled, seeded and chopped
1/2 lb slab bacon, cubed
1 tsp dried marjoram
1 tsp each salt and pepper
2 bunch fresh parsley, chopped

Steps:

  • 1. sort beans, wash lightly and cover with water. let set overnight.
  • 2. next day , drain the beans, wash thoroughly, place in a large stock pot, add the chicken stock and bring to a boil.
  • 3. reduce heat to low and cook for about 1 hour or till beans are soft.
  • 4. While the beans are cooking, chop all veggies, cut up bacon , fry in the melted butter until brown, add onions, garlic, tomatoes . cook until tomatoes are real soft, then add to the bean pot.
  • 5. Simmer until beans are thoroughly cooked. Add Salt and pepper. Just before serving, add the chopped parsley to garnish.

Tips:

  • Soak the beans overnight: This will help to soften them and reduce the cooking time. You can also use canned beans, but be sure to rinse them well before using.
  • Use a variety of vegetables: This will add flavor and nutrients to your soup. Some good options include carrots, celery, onions, potatoes, and spinach.
  • Cook the bacon until it's crispy: This will add a delicious smoky flavor to the soup. You can also use turkey bacon or sausage if you prefer.
  • Don't overcook the soup: The beans should be tender, but not mushy. Simmer the soup for about 30 minutes, or until the vegetables are cooked through.
  • Serve the soup with a side of crusty bread or crackers: This will help to soak up the delicious broth.

Conclusion:

This white bean and bacon soup is a hearty and flavorful meal that's perfect for a cold winter day. It's also a great way to use up leftover ham or bacon. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a family favorite. So next time you're looking for a quick and easy meal, give this white bean and bacon soup a try. You won't be disappointed!

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