Creamy White Bean Soup

My kitchen smelled like a diner on a Saturday morning when I first made this soup, bacon hissing in the pot while the radio played something I couldn't quite remember. A friend had dropped off a bag of fresh rosemary from her garden, and I wasn't sure what to do with it until I noticed those creamy white beans hiding in my pantry. What started as improvisation turned into something I now make whenever the weather shifts and I need comfort in a bowl.

Last winter I made this for three neighbors during an ice storm, ladling it into bowls while we stood in my kitchen watching the snow pile up. One of them said it tasted like home, and I realized then that the best recipes are the ones that feel like they've been around forever, even when you just invented them last week.

Ingredients

• Thick-cut bacon, diced (150 g): Rendered fat is your flavor foundation—skip the thin stuff and don't drain it all away.
• Yellow onion, finely chopped (1 medium): Finely chopped means it melts into the broth instead of sitting as chunks.
• Carrots, peeled and diced (2 medium): The sweetness balances the rosemary's earthiness.
• Celery stalks, diced (2): This is your silent backbone, building savory depth.
• Garlic cloves, minced (3): Mince them small so they distribute evenly and don't overpower.
• Cannellini or navy beans, drained and rinsed (2 cans, 400 g each): Rinsing removes the starchy liquid that can make soup cloudy.
• Low-sodium chicken or vegetable broth (1 liter): Low-sodium lets you control the salt and prevents a one-note flavor.
• Heavy cream (120 ml): Cold cream stirred in at the end creates that restaurant-quality texture.
• Fresh rosemary sprigs or dried rosemary (2 sprigs or 1 teaspoon): Fresh rosemary infuses more gracefully than dried, but dried works when you're not near a garden.
• Bay leaf (1): Remove it after simmering—it flavors the broth but shouldn't end up in anyone's bowl.
• Freshly ground black pepper and salt: Taste before you finish; the bacon already brought saltiness to the pot.
• Extra olive oil for drizzling: A small stream of oil adds richness and catches light on the surface.
• Fresh chopped parsley (optional): The brightness cuts through the creaminess if you want it.

Instructions

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Get the bacon crispy:

Dice the bacon and toss it into a large pot over medium heat, listening for that familiar sizzle. After 5 to 7 minutes it should be golden and releasing all its fat—set it aside on a plate but leave about a tablespoon of that liquid gold in the pot.

Soften your base vegetables:

Add the chopped onion, carrots, and celery to the bacon fat and let them sauté for 6 to 8 minutes until they're tender and starting to turn translucent. This foundation is where all the warmth comes from.

Wake up the garlic:

Stir in your minced garlic and cook for just 1 minute until it becomes fragrant—any longer and it turns bitter, which nobody wants.

Build the soup:

Pour in your drained beans and broth, then add the rosemary sprigs, bay leaf, pepper, and a pinch of salt. Bring the whole pot to a boil, then lower the heat and let it simmer uncovered for 20 minutes, watching the surface bubble gently.

Blend it smooth:

Fish out those rosemary sprigs and the bay leaf with a slotted spoon, then use an immersion blender to puree the soup directly in the pot, working in sections so you don't splash yourself. If you're using a standard blender instead, do this in batches and pour it back carefully.

Finish with cream and bacon:

Stir in the heavy cream and most of the cooked bacon (keeping some back for topping), then simmer for 5 more minutes to let everything meld. Taste and adjust the salt and pepper until it feels right.

Serve with intention:

Ladle the soup into bowls and top each one with reserved bacon, a thin drizzle of olive oil, and parsley if you have it nearby.

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There's a moment right after you blend this soup when it transforms from chunky to silky, and that visual shift never gets old. It's the moment you realize that patience and good ingredients do the heavy lifting while you just stand there with an immersion blender, amazed at what's happening.

The Bacon Question

You might wonder if the bacon is really necessary, and I'd say it's not, but it's the detail that makes people ask for the recipe. If you want to skip it for dietary reasons, smoked paprika stirred into the broth gives you that smoky depth without the meat. The soup is gentler without bacon, and honestly, some days call for gentleness.

Blending Your Way to Creamy

An immersion blender is your friend here because it means you don't have to wait for anything to cool or do multiple transfers to a regular blender. You just stand there and watch the pot transform, and there's something satisfying about that directness. If you do use a regular blender, let the soup cool slightly and blend in small batches with the lid cracked open so steam can escape—hot liquid and sealed blenders don't mix well.

Variations That Still Work

This soup is forgiving enough to adapt to whatever's in your kitchen or your dietary needs. Swap the cannellini beans for great northern beans, use vegetable broth instead of chicken, or add a handful of kale in the last few minutes if you want extra texture. The base is strong enough to carry whatever you want to add.

• A vegetarian version loses nothing if you skip the bacon and trade the chicken broth for vegetable broth, adding smoked paprika for that missing depth.
• Leftover soup keeps beautifully in the fridge for up to 4 days and reheats gently on the stove with a splash of broth to restore its creaminess.
• If you want it thicker, blend it longer; if you prefer it brothier, add more liquid before serving.

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This soup is the kind that wraps around you like a good conversation, warming from the inside out. Make it once and it'll become your automatic choice when you want something that feels made with actual thought.

Recipe Questions & Answers

→ Can I make this soup vegetarian?

Yes, omit the bacon and use vegetable broth. Adding smoked paprika can help retain a smoky depth.

→ What beans work best for this soup?

Cannellini or navy beans are ideal for a creamy texture, but great northern beans are a good substitute.

→ How do I achieve the creamy consistency?

Puree the cooked soup using an immersion blender or a standard blender, then stir in heavy cream for smoothness.

→ Can I prepare this soup in advance?

Yes, it reheats well and flavors meld further overnight. Reheat gently to maintain creaminess.

→ What are good garnishes for serving?

Reserved crispy bacon, a drizzle of olive oil, and freshly chopped parsley complement the soup beautifully.