Bacon / Beans / Comfort Food / Entrees / Fall Recipes / Healthy Choices / Low Fat / One-Pot Meals / Soup / Weeknight Meals

Cook: Creamy White Bean Soup

I’ve been thinking about this soup for a while, but every time I got around to making it, I either didn’t have the right ingredients, or wasn’t in the mood for soup.  That’s the rub of planning your week’s meals on Sunday:  sometimes, on Thursday, you just have to call an audible and boil some pasta.

Can you see me in the spoon?  I can!

Anyway, jokes on me because this soup is incredible. It’s creamy without actually adding cream, its unbelievably flavorful, and so very satisfying.  Don’t be like me; don’t put this soup on the back burner (puns!).

Like I said before, I was shocked by how tasty this was.  I mean, it looks tasty, and sounds tasty, but I couldn’t believe how packed with flavor it was.  I tend to think creamy soups are too heavy, and lean more towards broth-based soups, but this recipe, because of its lack of actual cream, creates a creamy soup that is really light.

The texture is fantastic, and the salty, crispy bacon on top adds a depth of flavor and texture that is divine.  Bacon will do that, almost every time.

In these last few crisp Spring days, enjoy a bowl of soup.  This bowl of soup.  I promise you’ll enjoy it!

Here’s the recipe:

Creamy White Bean Soup (Adapted from


  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 4-5 large sage leaves, chopped
  • 3 cloves garlic, minced
  • 6 cups chicken stock
  • 2 15-ounce cans white cannellini beans, drained and rinsed
  • salt and pepper
  • 2 teaspoons freshly squeezed lemon juice
  • 8 Slices bacon, cooked and drained, then crumbled
  1. In a large dutch oven, heat olive oil over medium heat.  Add onion and cook for 3 minutes.  Add celery and carrots and cook for 3 minutes more, until beginning to soften.  Add garlic and chopped sage and cook for 1 minute.
  2. Add drained beans and stock and season with salt and pepper.  Increase heat and bring mixture to a boil, then reduce heat to simmer and let simmer, uncovered, for at least an hour.
  3. Finish the soup by pureeing it with either an immersion blender or a regular blender, in batches.  The soup should be completely creamy.  Stir in lemon juice, adding more if needed.  Taste for seasoning and adjust accordingly.
  4. To serve, ladle into bowls and top with crumbled bacon.

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