Description
A cozy and comforting soup made with creamy white beans, aromatic herbs, and crispy smoked turkey bacon, perfect for chilly evenings.
Ingredients
- 1 lb (450 g) dried white beans (or two 15-oz cans, drained and rinsed)
- 6–8 slices smoked turkey bacon, chopped
- 1 large yellow onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 bay leaf
- 1 tsp dried thyme (or 1 tbsp fresh)
- 6 cups low-sodium chicken or vegetable broth
- 1 cup water (adjust as needed)
- 1/4 tsp smoked paprika
- Salt and freshly ground black pepper to taste
- 2 cups baby spinach or chopped kale (optional)
- 2 tbsp extra-virgin olive oil
- Juice of half a lemon, plus lemon wedges to serve
- Optional garnish: chopped parsley, freshly grated Parmesan, or a drizzle of good olive oil
Instructions
- Soak the beans (if using dried): Place beans in a large bowl, cover with water, and soak 6–8 hours or overnight. Drain and rinse. For a quick method, skip soaking and add 20–30 minutes to cooking time.
- Brown the bacon: In a heavy pot or Dutch oven, heat the olive oil over medium heat. Add chopped smoked turkey bacon and cook until edges are crisp, about 6–8 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
- Sauté the vegetables: Add onion, carrots, and celery to the pot. Sauté until translucent, about 6 minutes. Stir in garlic and cook 1 minute until fragrant.
- Build the soup: Add drained beans, broth, water, bay leaf, thyme, and smoked paprika. Bring to a gentle boil, then reduce heat to low and simmer partially covered for 1–1.5 hours, until beans are tender (canned beans will take 20–30 minutes).
- Finish and mash: Remove bay leaf. For a creamier texture, mash about 1 cup of beans against the side of the pot with a spoon, or use an immersion blender for a few pulses—don’t overblend; you want texture.
- Add greens and season: Stir in spinach or kale until wilted, fold in the reserved crisp bacon, and add lemon juice. Season with salt and pepper to taste.
- Serve: Ladle into bowls and garnish with parsley or Parmesan. Offer crusty bread or a warm biscuit alongside.
Notes
For a deeper flavor, roast the carrots and celery first for 20 minutes at 425°F before adding to the pot.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Soups
- Method: Simmering
- Cuisine: American