Creamy White Bean & Bacon Spinach Soup
This Creamy White Bean & Bacon Spinach Soup is a warm, simple, and filling soup perfect for cool nights, featuring hearty beans, bacon, and fresh vegetables.
Ingredients
Main Ingredients
- 2 cans (28 oz total) white beans or cannellini beans, drained and rinsed
- 4 slices bacon, chopped
- 1 tablespoon olive oil (optional, if needed)
- 1 medium onion, diced
- 1 stalk celery, diced
- 1 large carrot, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and cut into chunks
- 1 tablespoon tomato paste
- 2 cups vegetable broth or hot water
- 1 cup frozen spinach (optional)
- 1 tablespoon chopped fresh rosemary (or 1 sprig whole / 1/2 teaspoon dried)
- 1/2 teaspoon paprika (optional)
- 1/2 teaspoon fine salt, plus more to taste
- 1/8 teaspoon black pepper, plus more to taste
- Extra olives olive oil, for drizzling (optional)
Instructions
Cooking
- Place a large soup pot over medium heat and cook bacon until crispy (about 5–6 minutes).
- Remove bacon with a slotted spoon and leave about 1 tablespoon fat in the pot. Add olive oil if needed.
- Add onion, celery, and carrot; cook 5 minutes until onion is soft.
- Stir in garlic, tomato paste, rosemary, and paprika; cook 1 minute.
- Add potatoes and white beans, stirring to coat.
- Pour in broth, add spinach, salt, and pepper. Bring to a gentle boil, then simmer covered for 15 minutes.
- Mash or blend a small portion for creaminess if desired.
- Stir in bacon before serving or use as a garnish. Drizzle with olive oil and serve with crusty bread.
Notes
Use canned beans to save time; rinse well to remove excess salt. Cook bacon until crisp for texture; add back just before serving to keep it crunchy. For extra creaminess, blend 1–2 cups of soup and stir back. Taste and adjust seasoning at the end; potatoes can dull salt.