Be sure to pair this with my crusty, airy, No Knead Bread for dipping!
White Bean Soup
I love a good freezer recipe, and White Bean Soup is the perfect thing to pull from the freezer for a quick and easy meal. This soup is healthy, full of flavor, and easy to customize by adding different vegetables, seasonings, beans, and more. The bacon in this recipe adds the best savory flavor, and a sprinkle of Parmesan at the end is just heavenly. Kale is my favorite way to pack in more nutrition, and spinach makes a great addition as well! Check out how to make it below, and don’t miss my PRO tips, I have everything you need to know as far as what beans to use, substitution ideas, variations of this recipe, and more!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Cook bacon and set aside, reserve bacon drippings. Chop bacon once cooled.
Deglaze the skillet with white wine (or chicken broth) and simmer until reduced by half. Add bacon drippings back to the soup pot along with onions, carrots, and celery. Soften for 5 minutes, then add garlic, Worcestershire sauce, and seasonings. Add the flour, cook for 1-2 minutes. Add the beans, then add the chicken broth in splashes, stirring continuously.
Bring to a boil, then reduce to a gentle bubble and simmer for 30-40 minutes to concentrate the flavors. Add the kale and soften for 5 minutes. Stir in the Parmesan cheese or sprinkle it on top of serving bowls. Serve!
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!
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4.5 Quart Dutch Oven– This is the one I use that’s pictured in this recipe. Box Cheese Grater– Freshly grated cheese melts and tastes much better than packaged shredded cheese. Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– For measuring seasonings, etc. ahead of time. Soup Ladle 16 oz. storage containers I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
