White Bean Soup at home
- Yield 6
- Prep 15 minutes
- Cook 40 minutes
- Total 55 minutes
White Bean Soup at home is a soup recipe on Avoteb. The yield on the card is 6. Plan on 55 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 6 strips thick-cut bacon, diced
- 2 tablespoons olive oil (if needed)
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 4 cloves garlic, minced or pressed
- 1 tablespoon minced fresh rosemary (or 1 teaspoon dried)
- 1 bay leaf
- 6 cups chicken or vegetable stock
- 3 (15-ounce) cans cannellini beans, drained and rinsed
- 1 Parmesan rind, plus extra grated Parmesan for serving
- fine sea salt and freshly ground black pepper, to taste
- optional: squeeze of fresh lemon juice, for brightness
Method
Leave the bacon. Warm a large stockpot over a medium burner. Tip in the diced bacon and cook, stirring occasionally, until crisp and the fat has rendered, about 7–8 minutes. Take a slotted spoon to move the bacon to a paper towel–lined plate. Leave about 2 tablespoons bacon grease in the pan and discard the rest. (Or if you need more, just add in some oil.)
Sauté the veggies. Tip in the onion, carrots, and celery. Leave for 5 minutes, stirring occasionally, until the vegetables soften and the onion is translucent. Stir in the garlic and rosemary and cook for 1 minute, stirring frequently.
Let it bubble gently the soup. Tip in the stock, beans, bay leaf, and Parmesan rind. Raise to a let it bubble gently, then reduce heat to medium-low and cook uncovered for about 20 minutes, stirring occasionally.
Puree for creaminess. Lift and discard the bay leaf and Parmesan rind. Carefully move about 1 cup of the soup (including both beans and broth) to a blender, and blend until smooth. Put back the blended mixture to the pot and stir to combine for a silky, lightly creamy texture. Repeat if you’d like a more pureed soup.
Salt and finish. Whisk the bacon back in (saving a handful for finish, if you like). Taste and season generously with salt and pepper. Tip in a squeeze of lemon juice for brightness, if desired.
Plate Ladle the soup into bowls and top with freshly grated Parmesan, extra crispy bacon, and a twist of black pepper. Enjoy!
