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 Shutterbean.com)
- 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
- 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.
- 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.
- 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.
- To serve, ladle into bowls and top with crumbled bacon.