Go Back
–+ servings
A Dutch oven filled with white bean soup with a ladle in it.
Print Recipe

White Bean Soup

This White Bean Soup is a healthy meal idea that's easy to make with kale or spinach, bacon, savory broth, and white beans! Bonus: It's freezer friendly!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Soup
Cuisine: American, Mediterranean
Servings: 5 people
Calories: 464kcal
Author: Stephanie

Ingredients

  • 6 strips thick-cut bacon
  • 1/3 cup dry white wine or chicken broth. See notes.
  • 2 tablespoons butter not needed if bacon drippings are used
  • 1 yellow onion diced
  • ¾ cup carrots diced
  • 1 celery rib diced
  • 3 cloves garlic minced
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons flour
  • 5 cups chicken broth
  • 2 (15.5 oz.) cans cannellini beans/white beans drained. See notes.
  • 1 ½ cups kale can sub spinach
  • ½ cup Parmesan cheese grated

Seasonings

  • 1 teaspoon dried parsley
  • ½ teaspoon EACH: dried oregano, rosemary, mustard powder
  • ¼ teaspoon pepper
  • 1 pinch red pepper flakes
US Customary - Metric

Instructions

  • Cook the bacon in a 4.5-quart soup pot slowly over low heat. (I cut my bacon in half, it’s easier to fit it in the pan and have it cook evenly.) While the bacon cooks, measure out remaining ingredients. Once cooked, set aside on a paper towel lined plate. Chop once cooled and reserve 2 tablespoons of bacon drippings. (Butter can be used instead of drippings if needed)
  • Add the white wine (or broth) to the pot over medium heat and use a silicone spatula to “clean” the bacon remnants from the bottom of the pot, this will add more flavor to the soup. Simmer until reduced by half, 3-4 minutes.
  • Add the reserved drippings to the pot along with the onions, carrots, and celery. Soften for 5 minutes.
  • Add the garlic, Worcestershire sauce, and seasonings. Stir to combine and cook for 1 minute. Stir in the flour and cook for 1-2 more minutes, until the raw flour smell is gone.
  • Add the beans, then add the chicken broth in splashes, stirring continuously. Bring to a boil, then reduce to a gentle bubble. Bubble gently over medium heat, uncovered, for 30-40 minutes to allow the flavors to concentrate. Stir occasionally as it simmers and run a silicone spatula along the bottom of the pot to lift any beans that might have settled.
  • Add the kale and let it soften for 5 minutes. Remove from heat and stir in the Parmesan cheese or add the cheese to the top of serving bowls. Garnish with bacon and serve!

Notes

Pro Tips
  • Beans: I use Cannellini (White Kidney Beans) for this recipe, but you can use a variety of different kinds of white beans, including White Navy Beans or Great Northern Beans.
  • For thicker broth: Use an extra can of beans and blend some of them into the broth with an immersion blender before the kale is added.
  • Dry Beans: if using dry beans, I recommend making my Ham and Bean Soup recipe instead. (Bacon can be used instead of ham if preferred/needed.)
  • Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are great in this recipe. Chicken broth can be used if you don't cook with wine.
  • The Worcestershire sauce and mustard powder are flavor enhancers in this soup that can't be tasted outright.
  • Tomato paste (1 tbsp.) can be used instead of flour if needed/preferred.
  • Feel free to stir in a little heavy cream or half and half at the end over low heat for a little more indulgence. 
  • Grate the Parmesan cheese from a block for best results. I use Belgioioso Parmesan cheese.
  • If you like to add more meat to a soup like this, be sure to try my Pinto Bean Soup or Sausage and White Bean Soup, both made super flavorful with the addition of ground sausage!
  • Top this soup with Ranch Oyster Crackers for even more flavor!
  • 📘 Find this recipe on page 45 of my 2nd cookbook, Let’s Eat!
Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup does freeze/reheat well!
Nutrition information is an estimate and is per serving. This recipe makes approximately 5 servings.

Nutrition

Calories: 464kcal | Carbohydrates: 55g | Protein: 26g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 31mg | Sodium: 1275mg | Potassium: 1302mg | Fiber: 13g | Sugar: 4g | Vitamin A: 5332IU | Vitamin C: 22mg | Calcium: 331mg | Iron: 8mg