Description
This Creamy White Bean & Bacon Tomato Soup is a comforting and flavorful dish made with crispy bacon, tender white beans, crushed tomatoes, and fresh greens. Prepared in just 30 minutes, it combines rich creaminess with hearty ingredients for a satisfying meal that’s perfect for busy days.
Ingredients
Scale
Meat
- 4 slices bacon (or turkey bacon or pancetta as substitution)
Vegetables and Legumes
- 2 cans (15 oz each) white beans, drained (canned or soaked & cooked dried beans)
- 1 medium onion, chopped (can substitute shallots or leeks)
- 4 cloves garlic, minced (or 1 tsp garlic powder)
- 1 can (28 oz) crushed tomatoes (or fresh diced tomatoes)
- 2 cups spinach or kale (or Swiss chard or cabbage)
Liquids
- 4 cups vegetable broth (or chicken broth)
- 1 cup heavy cream (or coconut milk or cashew cream)
Seasoning
- Salt and pepper to taste
Instructions
- Cook the Bacon: Heat a large pot over medium heat. Add the bacon slices and cook until crispy and golden brown, about 5-7 minutes. Remove the bacon and drain on paper towels, then chop into bite-sized pieces for later use. The rendered bacon fat will stay in the pot to build flavor.
- Sauté the Aromatics: Using the same pot with bacon fat, add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for 1 more minute until fragrant, stirring constantly. Adding a pinch of salt helps enhance the flavors.
- Add Tomatoes and Beans: Pour in the crushed tomatoes and stir to combine with the onion and garlic. Let simmer for about 5 minutes. Then add the drained white beans and stir through.
- Incorporate the Broth: Pour in the vegetable broth and stir to blend all ingredients. Bring the mixture to a boil, then reduce heat and simmer gently for about 10 minutes to allow flavors to meld.
- Blend for Creaminess: Use an immersion blender to purée the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy, taking care with hot liquids.
- Finish with Cream and Greens: Stir in the heavy cream and add the spinach or kale. Simmer for 2-3 more minutes until the greens are wilted and bright in color.
- Serve and Enjoy: Return the chopped bacon to the pot and stir to combine. Season with salt and pepper to taste. Ladle the soup into bowls and optionally drizzle with olive oil before serving.
Notes
- You can substitute turkey bacon or pancetta for a different flavor or for dietary preferences.
- If using dried beans, soak and cook them beforehand instead of canned.
- For a dairy-free version, substitute heavy cream with coconut milk or cashew cream.
- Be cautious when blending hot soup to avoid splatters—use an immersion blender or allow soup to cool slightly.
- Add a drizzle of high-quality olive oil when serving to enhance flavor and texture.
