Description
A rich and creamy white bean and bacon tomato soup that combines savory bacon with hearty white beans, tangy tomatoes, and leafy greens for a comforting and flavorful meal ready in just 30 minutes.
Ingredients
Scale
Meat
- 4 slices of bacon
Vegetables & Legumes
- 2 cans (15 oz each) of white beans, drained
- 1 medium onion, chopped
- 4 cloves of garlic, minced
- 1 can (28 oz) of crushed tomatoes
- 2 cups of spinach or kale
Liquids
- 4 cups of vegetable broth
- 1 cup of heavy cream
Seasonings
- Salt and pepper to taste
Instructions
- Cook the Bacon: Start by heating a large pot over medium heat. Add the bacon slices and cook them until crispy, about 5 to 7 minutes. Once cooked, remove the bacon and chop it into small pieces to use later in the soup.
- Sauté the Aromatics: In the same pot with rendered bacon fat, add the chopped onion and sauté for 3 to 4 minutes until they turn translucent and fragrant. Then add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Add Tomatoes and Beans: Pour in the crushed tomatoes and stir well to combine with the onions and garlic. Let this mixture simmer gently for about 5 minutes. Afterward, add the drained white beans to the pot.
- Incorporate the Broth: Pour in the vegetable broth and stir the ingredients together. Bring the soup to a boil, then reduce the heat and let it simmer gently for about 10 minutes to meld the flavors.
- Blend for Creaminess: Use an immersion blender directly in the pot to purée the soup until it reaches a smooth, creamy consistency. Alternatively, carefully transfer the soup in batches to a traditional blender and blend until smooth, then return it to the pot.
- Finish with Cream and Greens: Stir in the heavy cream to add richness to the soup. Add the spinach or kale leaves and simmer for another 2 to 3 minutes until the greens are wilted and tender.
- Serve and Enjoy: Return the chopped crispy bacon pieces to the soup, season with salt and pepper to taste, stir well, and serve hot in bowls.
Notes
- For a vegetarian version, omit the bacon and use vegetable oil to sauté the onions and garlic.
- You can substitute kale with spinach or other leafy greens as preferred.
- If you prefer a chunkier texture, blend only half the soup.
- Make sure to adjust salt carefully, especially if your vegetable broth is salted.
- This soup reheats well and tastes even better the next day after flavors meld.
