Tomato White Bean Bacon Soup

This hearty Tomato White Bean Bacon Soup is a comforting treat for a chilly day.

Rich in flavor, this soup combines the smokiness of crispy bacon, the creaminess of cannellini beans, and the sweetness of diced tomatoes, all blended together in a savory broth that’s sure to become a new favorite.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 6 slices of bacon, chopped
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 2 (14.5 oz) cans diced tomatoes
• 1 (15 oz) can cannellini beans, drained and rinsed
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 slices of crusty bread (for serving)
• Grated Parmesan cheese (for serving)

Instructions

Heat the olive oil in a large pot over medium heat.

Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for another minute, stirring constantly to prevent burning.

Add the chopped bacon to the pot and cook until crispy, stirring occasionally.

Remove the cooked bacon from the pot with a slotted spoon and set it aside on a paper towel-lined plate.

Leave the grease in the pot.

Add the chopped carrots and celery to the pot and cook until they start to soften, about 5 minutes.

Add the diced tomatoes, cannellini beans, chicken broth, thyme, basil, salt, and pepper to the pot.

Stir to combine, then bring the mixture to a boil.

Reduce the heat to low and let the soup simmer for 20-25 minutes or until the vegetables are tender.

Add the cooked bacon back into the pot and stir to combine.

Taste and adjust the seasoning as needed.

Serve the soup hot, with a slice of crusty bread and a sprinkle of Parmesan cheese on top.

Notes

Make sure to use high-quality bacon for the best flavor.

If using a saltier bacon, reduce the amount of added salt to taste.

For a creamier soup, blend a portion of the soup in a blender or with an immersion blender, then return it to the pot.

You can also add other vegetables like diced zucchini, spinach, or kale to make the soup heartier.

For a vegetarian version, omit the bacon and add roasted vegetables like eggplant or red bell peppers for added flavor.

If you want a spicier soup, add a diced jalapeño or red pepper flakes to taste.

You can also make this soup ahead of time and refrigerate or freeze it for up to 3 months; just thaw and reheat when ready.

Nutrional Value

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 8g
• Cholesterol: 25mg
• Sodium: 650mg
• Total Carbohydrates: 34g
• Dietary Fiber: 6g
• Sugars: 8g
• Protein: 18g