There’s something so comforting about a hearty, rustic soup that warms you from the inside out. This Rustic White Bean and Bacon Soup is exactly that kind of meal perfect for cool evenings or when you’re craving a cozy, home-cooked dish. With tender white beans, crispy bacon, and a rich, flavorful broth, this soup delivers a satisfying balance of textures and flavors. Plus, it’s easy to make and packed with ingredients you probably already have in your kitchen!

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Why You’ll Love This Recipe

Rich and Hearty: The white beans and bacon give this soup a hearty, stick-to-your-ribs kind of comfort that’s perfect for a chilly day.
Simple Ingredients: With a few basic veggies, beans, and broth, you can whip up this rustic, wholesome soup in no time.
Customizable: You can easily adjust the flavors by adding more spices, swapping out the bacon for sausage, or using different beans. It’s versatile enough to make your own.

Ingredients for Rustic White Bean and Bacon Soup

For the Soup:

1 pound white northern beans: Dried beans soaked overnight give this soup a hearty, rustic feel. Canned beans can be used if you’re short on time.
8 ounces bacon: Adds a smoky, savory element to the soup. Chop it into 1-inch pieces before cooking.
1 cup diced onion: The base flavor for most soups, giving depth and sweetness.
1 cup diced celery: Adds a nice crunch and enhances the soup’s texture.
1 cup diced carrot: Carrots bring a touch of sweetness and color.
3 cloves garlic, minced: Garlic provides a fragrant, savory base to the soup.
A pinch of red pepper flakes: Optional, but adds a subtle kick to balance the richness.
6 cups chicken or vegetable broth: The backbone of your soup, giving it a rich, flavorful base.
1 teaspoon fresh thyme: Fresh herbs brighten up the dish (or use ½ teaspoon dried thyme if you don’t have fresh).
2 bay leaves: Adds depth and an aromatic layer of flavor.
¼ cup grated Parmigiano Reggiano: Optional, but it adds a rich, umami note when stirred in at the end.
Salt and pepper, to taste: Season the soup to your liking.
1 tablespoon chopped parsley: Optional, but fresh parsley adds a pop of color and freshness to the dish.

How to Make Rustic White Bean and Bacon Soup

Step 1: Cook the Bacon

Start by frying 8 ounces of bacon in a large saucepan over medium heat until it’s crispy. Once done, remove the bacon from the pan and place it on paper towels to drain. Important tip: Don’t discard all the bacon grease! Leave about 2 tablespoons of it in the pan to cook the veggies in that smoky flavor.

Step 2: Sauté the Vegetables

To the leftover bacon grease, add 1 cup diced onion, 1 cup diced celery, and 1 cup diced carrot. Sauté over medium-high heat, stirring occasionally, until the veggies are softened, about 7-10 minutes. They’ll soak up that delicious bacon flavor while developing their own sweetness.

Pro Tip: Keep an eye on the veggies and lower the heat if they start to brown too quickly you want them tender, not burnt.

Step 3: Add Garlic and Spices

Once the veggies are tender, stir in 3 cloves of minced garlic and a pinch of red pepper flakes (if using). Cook for about 1 minute until fragrant. This is where the magic starts to happen!

Step 4: Deglaze the Pan

To get all those delicious browned bits off the bottom of the pan (where a lot of flavor is hiding!), pour in ½ cup of broth and scrape the bottom with a wooden spoon as the liquid simmers.

Step 5: Simmer the Soup

Now it’s time to bring everything together! Add the remaining 5½ cups of broth, the soaked white beans, 1 teaspoon fresh thyme (or ½ teaspoon dried thyme), and 2 bay leaves. Bring the soup to a boil, then lower the heat and let it simmer, covered, for 1.5 to 2 hours, or until the beans are tender.

Tip: Stir the soup occasionally to make sure nothing sticks to the bottom. If you notice the soup getting too thick, feel free to add a bit more broth or water.

Step 6: Finish with Cheese and Bacon

Once the beans are fully cooked and the soup is flavorful, remove the bay leaves and turn off the heat. Stir in ¼ cup grated Parmigiano Reggiano (if using) to melt into the broth for a rich, creamy finish. Then, stir in the crispy cooked bacon for that smoky, savory bite.

Step 7: Garnish and Serve

Before serving, taste the soup and season with salt and pepper to your liking. For a final touch, sprinkle with 1 tablespoon of chopped fresh parsley for color and a hint of freshness.

Tips for Success

Soak the Beans Overnight: This step is key to making sure your beans cook evenly and become tender in the soup. If you forget to soak them overnight, you can do a quick soak by boiling the beans in water for 5 minutes, then letting them sit for an hour before draining and using them.
Use High-Quality Bacon: A good, smoky bacon will make a world of difference in this soup.
Control the Consistency: If you prefer a thicker soup, let it simmer uncovered for the last 30 minutes. If you like it brothier, add a little extra liquid.

Variations to Try

Vegetarian Option: Skip the bacon and use vegetable broth for a meat-free version. You can add smoked paprika to mimic that smoky flavor from the bacon.
Add Sausage: For an even heartier soup, throw in some cooked sausage slices along with the bacon.
Creamy Twist: For a creamy version of this soup, stir in a cup of heavy cream or half-and-half during the last few minutes of cooking.

Serving Suggestions

This Rustic White Bean and Bacon Soup is a meal on its own, but here are a few ways to elevate your serving game:

Crusty Bread: Serve with a warm, crusty loaf of bread to soak up all that delicious broth.
Side Salad: Pair it with a light green salad for a balanced meal.
Cheese Toast: Top slices of baguette with melted cheese and serve alongside the soup for a cheesy dipper.

Storing and Reheating

To Store: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
To Freeze: Freeze the soup (without the cheese and bacon) in individual portions for up to 3 months. When ready to serve, thaw in the fridge and reheat on the stove.
To Reheat: Warm the soup on the stovetop over medium heat, stirring occasionally, or microwave individual servings for 1-2 minutes until hot.