Warm up with a bowl of Rustic White Bean and Turkey Bacon Soup, a hearty and nutritious dish that combines tender white beans, crispy turkey bacon, and a medley of aromatic vegetables. This comforting soup is perfect for any time of the year, offering a satisfying meal that’s both flavorful and easy to prepare.
Why This Recipe Appeals
- Balanced Nutrition: Packed with protein from turkey bacon and white beans, along with fiber-rich vegetables, this soup provides a well-rounded meal.
- Comforting Flavors: The combination of savory turkey bacon, creamy beans, and fresh herbs creates a rich and satisfying taste experience.
- Ease of Preparation: With straightforward steps and common ingredients, this recipe is accessible for cooks of all skill levels.
Ingredients
- Turkey Bacon: 8 ounces, chopped into 1-inch pieces
- Onion: 1 cup, diced
- Celery: 1 cup, diced
- Carrot: 1 cup, diced
- White Northern Beans: 1 pound, picked over, rinsed, and soaked overnight
- Garlic: 3 cloves, minced
- Red Pepper Flakes: A pinch (optional)
- Chicken or Vegetable Broth: 6 cups
- Fresh Thyme: 1 teaspoon, chopped (or ½ teaspoon dried thyme)
- Bay Leaves: 2
- Parmigiano Reggiano: ¼ cup, grated (optional)
- Salt and Pepper: To taste
- Fresh Parsley: 1 tablespoon, chopped (optional)
Step-by-Step Directions
1. Cook the Turkey Bacon
- In a large saucepan over medium heat, cook the turkey bacon until crispy, about 5–7 minutes.
- Transfer the cooked bacon to a plate lined with paper towels to drain excess grease.
- Reserve about 2 tablespoons of the rendered fat in the pan for added flavor.
2. Sauté the Vegetables
- Add the diced onion, celery, and carrot to the pan with the reserved fat.
- Sauté over medium-high heat for 7–10 minutes, stirring occasionally, until the vegetables are tender and the onions are translucent.
3. Add Garlic and Spices
- Stir in the minced garlic and a pinch of red pepper flakes, if using.
- Cook for about 1 minute, until the garlic is fragrant.
4. Deglaze the Pan
- Pour in ½ cup of the broth to deglaze the pan, scraping up any browned bits from the bottom.
5. Simmer the Soup
- Add the remaining broth, soaked beans, chopped thyme, and bay leaves to the pan.
- Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until the beans are tender.
6. Finish with Cheese and Turkey Bacon
- Remove and discard the bay leaves.
- Turn off the heat and stir in the grated Parmigiano Reggiano, if using, until melted.
- Return the cooked turkey bacon to the soup and stir to combine.
- Season with salt and pepper to taste.
7. Garnish and Serve
- Ladle the soup into bowls and garnish with chopped parsley, if desired.
- Serve hot, accompanied by crusty bread or a side salad.
Possible Variations
- Vegetarian Option: Omit the turkey bacon and use vegetable broth to make a vegetarian version of this soup.
- Additional Vegetables: Incorporate spinach, kale, or diced tomatoes for extra nutrients and flavor.
- Spice Adjustment: Increase or omit the red pepper flakes to adjust the heat level to your preference.
Servings and Timing
- Servings: 6
- Preparation Time: 20 minutes
- Cooking Time: 1.5 to 2 hours
- Total Time: Approximately 2 to 2.5 hours
Storage and Reheating Instructions
- Storage: Allow the soup to cool completely before transferring to an airtight container. Refrigerate for up to 3 days.
- Freezing: Store cooled soup in a freezer-safe container for up to 3 months.
- Reheating: Thaw frozen soup in the refrigerator overnight. Reheat on the stovetop over medium heat until warmed through, stirring occasionally.
FAQs
1. Can I use canned beans instead of dried beans?
Yes, you can substitute with canned white beans. Drain and rinse them, then reduce the simmering time to about 30 minutes, as canned beans are already cooked.
2. How can I make this soup creamier?
To achieve a creamier texture, use an immersion blender to puree a portion of the soup, or transfer some to a blender, blend until smooth, and return it to the pot.
3. Is it necessary to soak the beans overnight?
Soaking dried beans overnight reduces cooking time and improves digestibility. If short on time, use the quick-soak method: cover beans with water, bring to a boil for 2 minutes, then remove from heat and let soak for 1 hour before cooking.
