White Bean Soup Recipe
Cannellini beans, light tomato sauce, onions, bacon
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Ingredients
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Soup Base
Aromatics & Vegetables
Meat & Fat
Herbs & Seasoning
Finishes & Garnish
Method
Meat & Fat
- 1
Render bacon
In a large heavy-bottomed pot or Dutch oven, heat the diced bacon over medium heat. Cook, stirring occasionally, until the fat renders and the bacon is crisp and browned, about 6–8 minutes. Use a slotted spoon to transfer most of the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot. If there is not enough fat, add 1 tablespoon extra-virgin olive oil.
Aromatics & Vegetables
- 2
- 3
Add garlic
Add the minced garlic and cook 30–60 seconds until fragrant, stirring constantly so it doesn't burn.
Soup Base
- 4
Combine liquids and beans
Pour in the chicken or vegetable broth, water, and light tomato sauce. Add the drained cannellini beans and stir to combine, scraping any browned bits from the bottom of the pot.
- 5
Add herbs and simmer
Add the bay leaf, chopped rosemary, thyme, and red pepper flakes. Bring the soup to a gentle simmer, then reduce heat to low and cook, uncovered, for 20–25 minutes to allow flavors to meld.
Finish & Adjust
- 6
- 7
Season and brighten
Stir in the reserved crisp bacon. Taste and adjust seasoning with kosher salt and freshly ground black pepper. Remove and discard the bay leaf. Stir in fresh lemon juice and chopped parsley.
- 8