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White Bean Bacon Spinach Soup

white bean soup
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Ingredients

Scale
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 4 slices bacon, chopped into 1/2-inch pieces
  • 4 cups fresh spinach leaves, loosely packed
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth, low-sodium preferred
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 bay leaf (optional)
  • 2 sprigs fresh thyme (optional)
  • 1 large carrot, diced (optional)
  • 1 stalk celery, diced (optional)
  • 1 small Parmesan rind (optional)
  • 1/2 teaspoon lemon zest (optional)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup heavy cream (optional)

Instructions

  1. In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat for 5-7 minutes until crisp. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
  2. Add olive oil to the bacon fat. Once hot, add the diced onion and cook for 3-4 minutes until softened.
  3. Add the minced garlic and cook for 30-45 seconds until fragrant, being careful not to burn it.
  4. If using, add diced carrots and celery, cooking for 3-4 minutes until they begin to soften.
  5. Add the drained and rinsed white beans and stir to coat with the oil.
  6. Pour in the chicken broth, and if using, add the bay leaf, thyme sprigs, and Parmesan rind.
  7. Bring to a gentle boil, then reduce heat to maintain a simmer for 10-12 minutes to allow flavors to meld.
  8. Remove about 2 cups of the soup (avoiding bay leaf and thyme) and transfer to a blender. Blend until smooth, then return to the pot and stir.
  9. Stir in the fresh spinach leaves and cook just until wilted, about 1-2 minutes.
  10. Remove and discard the bay leaf, thyme sprigs, and Parmesan rind if used.
  11. Stir in most of the reserved bacon bits, saving some for garnish.
  12. Season with salt, pepper, and optional red pepper flakes or lemon zest to taste.
  13. For extra richness, stir in optional heavy cream at this stage (do not boil after adding).
  14. Ladle into warm bowls and garnish with the remaining crispy bacon bits and a drizzle of olive oil.

Notes

  • For a vegetarian version, omit bacon and use vegetable broth, adding smoked paprika for flavor.
  • Dried beans can be substituted for canned – soak 1 cup overnight, then cook until tender.
  • The soup will thicken as it cools – add extra broth when reheating if needed.
  • For meal prep, consider adding fresh spinach only when reheating portions.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: White Bean Bacon Spinach Soup, white bean soup, bacon soup, spinach soup, creamy bean soup

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