Ingredients
Scale
- 2 cans (15 oz) white beans, drained and rinsed
- 4 slices crispy bacon, crumbled
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 teaspoon thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- Fresh parsley for garnish
Instructions
- In a large pot, cook bacon until crispy. Remove and set aside.
- In the bacon fat, sauté diced onion and garlic until translucent.
- Add beans, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in heavy cream and adjust seasoning as needed.
- Serve hot, topped with crispy bacon and fresh parsley.
Notes
- For a vegan version, substitute bacon with smoked paprika or sautéed mushrooms.
- Can be prepared a day ahead; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Sauté, simmer, blend, garnish
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 40 mg