2 cans (15 oz each) white beans, drained and rinsed
4 cups chicken broth
1 teaspoon dried thyme
2 bay leaves
1/4 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
1 cup heavy cream
Fresh parsley, chopped, for garnish
Instructions
Cook chopped bacon in a large Dutch oven over medium heat for 8-10 minutes until crispy. Remove with a slotted spoon to a paper towel-lined plate, leaving about 2 tablespoons of drippings in the pot.
Add olive oil if needed, then add diced onion, carrot, and celery. Sauté for 5-6 minutes until vegetables have softened.
Add minced garlic and cook for 1 minute until fragrant.
If using wine, add it now and simmer 2-3 minutes, scraping up any browned bits from the bottom of the pot.
Add drained white beans, chicken broth, dried thyme, bay leaves, and smoked paprika. Bring to a gentle boil.
Reduce heat, partially cover, and simmer for 15 minutes to allow flavors to meld.
Remove bay leaves. Use an immersion blender to partially blend the soup, leaving some beans whole for texture.
Reduce heat to low and stir in the heavy cream and half the cooked bacon. Simmer gently for 5 additional minutes (do not boil).
Season with salt and pepper to taste.
Serve hot, garnished with remaining crispy bacon and fresh parsley.
Notes
For a lighter version, substitute half-and-half or whole milk for the heavy cream.
Cannellini, Great Northern, or Navy beans all work well in this recipe.
The soup thickens as it cools; thin with additional broth when reheating if desired.
For meal prep, store the soup and crispy bacon garnish separately to maintain texture.
Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
Serving Size:1 cup
Calories:380
Sugar:4
Sodium:540
Fat:24
Saturated Fat:12
Unsaturated Fat:11
Carbohydrates:28
Fiber:7
Protein:14
Cholesterol:65
Keywords: Creamy White Bean Bacon Soup, white bean soup, bacon soup, creamy bean soup, easy bean soup