White Bean and Bacon Soup

White bean and bacon soup is a comforting and hearty dish that combines the creamy texture of white beans with the smoky flavor of bacon. This soup is perfect for a cold day and can be made in large batches for easy meals throughout the week. Given the weather we have had in the UK it is still a relevant dish at the height of summer! The addition of a chili oil drizzle and fresh herbs like parsley or cilantro provides a vibrant kick and a burst of freshness to balance the rich flavors.

Equipment Needed

• Large pot or Dutch oven
• Medium skillet
• Wooden spoon or spatula
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Blender or immersion blender
• Ladle
• Small bowl (for chili oil)
• Whisk or fork (for mixing chili oil)
• Serving bowls

Ingredients

For the Soup

• 200g dried white beans (e.g., cannellini or great northern beans) or 2 cans (400g each) of white beans, drained and rinsed
• 200g bacon, diced (about 6-8 slices)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1.5 liters chicken or vegetable broth (about 6 cups)
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil (optional, if using dried beans)
• 1 tablespoon tomato paste (optional for added richness)

For the Chili Oil Garnish

• 4 tablespoons olive oil
• 1 teaspoon red chili flakes
• 1/2 teaspoon smoked paprika
• Pinch of salt

For the Fresh Herb Garnish

• 2 tablespoons fresh parsley, cilantro, or a mix, finely chopped

Nutritional Information (Per Serving, serves 4)

• Calories: Approximately 400 kcal
• Protein: 20g
• Carbohydrates: 35g
• Fat: 20g
• Fiber: 10g
• Sodium: 800mg

Preparation and Cooking Times

• Preparation Time: 20 minutes
• Cooking Time: 1.5 hours (if using dried beans) or 45 minutes (if using canned beans)
• Total Time: 2 hours (with dried beans) or 1 hour (with canned beans)

Step-by-Step Instructions

1. Preparing the Beans

1. Using dried beans:
   • Soak the beans: If you’re using dried beans, start by soaking them. Rinse the beans under cold water, then place them in a large bowl. Cover the beans with about 3 inches of cold water and let them soak for at least 8 hours or overnight. Drain and rinse before using.
   • Cook the beans: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the drained beans and sauté for a few minutes. Add 1.5 liters of water, bring to a boil, then reduce the heat to low. Simmer the beans for about 1 hour, or until they are tender. Drain and set aside.
2. Using canned beans:
   • If you’re using canned beans, simply drain and rinse them under cold water. They’ll be ready to use right away, cutting down your preparation time.

2. Cooking the Bacon

1. Cook the bacon:
   • In a large pot or Dutch oven, cook the diced bacon over medium heat until it is crispy and has rendered its fat. This should take about 8-10 minutes. Use a slotted spoon to remove the bacon from the pot and set it aside on a plate lined with paper towels to drain. Leave the bacon fat in the pot for added flavor.

3. Sautéing the Vegetables

1. Sauté the onions:
   • Add the finely chopped onion to the pot with the bacon fat and sauté over medium heat until the onion is soft and translucent, about 5-7 minutes.
2. Add the garlic, carrots, and celery:
   • Stir in the minced garlic, diced carrots, and diced celery. Sauté for another 5 minutes, until the vegetables are beginning to soften.
3. Add tomato paste (optional):
   • If you’d like a richer flavor, add 1 tablespoon of tomato paste to the vegetables and cook for an additional 2-3 minutes, stirring frequently.

4. Cooking the Soup

1. Add the beans and seasonings:
   • Return the cooked beans to the pot (or add the canned beans if using). Add the bay leaf, dried thyme, and smoked paprika. Stir everything together until well combined.
2. Add the broth:
   • Pour in the chicken or vegetable broth, stirring to combine. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 30 minutes (45 minutes if you used dried beans), allowing the flavors to meld together.
3. Blend the soup (optional):
   • If you prefer a creamier soup, use an immersion blender to partially blend the soup, leaving some chunks of beans and vegetables for texture. Alternatively, you can transfer a portion of the soup to a blender, blend until smooth, and then stir it back into the pot.
4. Season to taste:
   • Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed.

5. Preparing the Chili Oil

1. Heat the oil:
   • In a small skillet or saucepan, heat 4 tablespoons of olive oil over low heat. Add the red chili flakes, smoked paprika, and a pinch of salt. Cook for about 2-3 minutes, stirring constantly, until the oil is fragrant and the spices are well infused.
2. Cool the oil:
   • Remove the skillet from the heat and let the chili oil cool slightly. Strain the oil into a small bowl, if desired, to remove the chili flakes, or leave them in for extra heat and texture.

6. Serving and Garnishing

1. Ladle the soup:
   • Ladle the hot soup into serving bowls.
2. Drizzle with chili oil:
   • Drizzle each bowl with about 1 teaspoon of the prepared chili oil. Adjust the amount to taste, depending on how spicy you like your soup.
3. Garnish with fresh herbs:
   • Sprinkle the chopped fresh parsley, cilantro, or a combination of both over the top of each bowl for a burst of color and freshness.
4. Add the bacon:
   • Finally, add the crispy bacon pieces back to the soup as a garnish. The smoky bacon pairs perfectly with the creamy beans and spicy chili oil.

Additional Tips and Variations

• Vegetarian Option: To make this soup vegetarian, omit the bacon and use a tablespoon of olive oil to sauté the vegetables. You can also add smoked paprika for a hint of smoky flavor.
• Smoky Flavor: If you enjoy a smoky flavor, consider adding a dash of liquid smoke or an extra teaspoon of smoked paprika to the soup.
• Creamy Variation: For an even creamier texture, stir in a splash of heavy cream or coconut milk during the last few minutes of cooking.
• Freezing: This soup freezes well. Let the soup cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Serving Suggestions: This soup pairs beautifully with crusty bread, a simple green salad, or a grilled cheese sandwich.

This white bean and bacon soup is a comforting and flavorful dish that’s perfect for any time of year. The combination of creamy white beans, smoky bacon, and a hint of spice from the chili oil makes for a satisfying and hearty meal. The fresh herb garnish adds a touch of brightness, balancing the rich flavors in the soup. Whether you’re serving it as a main course or a starter, this soup is sure to impress. Enjoy the warmth and comfort of a homemade soup that’s both easy to make and deeply satisfying.