White Bean Soup

This Italian-inspired creamy White Bean Soup recipe is a hearty

and satisfying chowder with white beans and vegetables. It's
quick and easy enough to whip up on a weeknight!
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Course: Main Course, Soup
Cuisine: American
 
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
 
Servings: 4 servings
 
Calories: 316kcal
 
Author: Faith Gorsky

Ingredients
 ▢2 tablespoons olive oil

 ▢3 slices turkey bacon minced

 ▢1 medium onion finely diced

 ▢1 medium stalk celery finely diced

 ▢1 medium carrot finely diced

  ▢1/4 of a medium-large red bell pepper finely diced

 ▢3 large cloves garlic minced

 ▢2 teaspoons fresh minced thyme leaves

 ▢1 1/2 tablespoons all-purpose flour

 ▢3 cups vegetable stock or chicken stock if you prefer

 ▢1 small tomato finely diced

 ▢1 tablespoon tomato paste

 ▢1 bay leaf

 ▢1/4 teaspoon dried oregano

 ▢1/4 teaspoon salt

 ▢1/8 teaspoon black pepper

 ▢15 ounce can of cannellini beans rinsed and drained

 ▢3 tablespoons heavy cream

 ▢2 tablespoon minced fresh parsley leaves

US Customary - Metric

Instructions
1. Heat the oil in a 3-quart pot over medium-high heat; add
the turkey bacon and cook 3 minutes, stirring occasionally.
2. Add the onion, celery, carrot, and bell pepper and cook
until starting to soften, about 3 to 5 minutes.
 3. Turn the heat down to medium, stir in the garlic and
thyme, and cook 2 minutes; stir in the flour and cook 2
minutes more.
4. Add the stock, tomato, tomato paste, bay leaf, oregano,
salt, pepper, and beans, and bring to a boil; turn the heat
down and simmer 15 minutes (uncovered). (Mash a few of
the beans against the side of the pot if you want a thicker
soup.)
5. Turn the heat off and stir in the cream and parsley.
6. Taste and season with additional salt and pepper as
desired; serve.

Helpful Tips
 Vegan Version: Omit the turkey bacon and add 1/8
teaspoon smoked paprika to give it a smoky complexity,
and use canned full-fat coconut milk instead of heavy
cream.
 Gluten Free Version: Omit the flour and make sure the
vegetable stock you use is gluten free. Mash about 1/2
cup of the beans to give the soup a creamy texture.
 Meal Prep: This recipe is a good one to meal prep. Whip
up a double batch of this Italian White Bean Soup on the
weekend and have it for dinner, and then save the
leftovers for weekday lunches.
 Freezer Friendly: Portion this soup out into individual
servings and freeze for a quick meal!
Nutrition
Calories: 316kcal | Carbohydrates: 35g | Protein: 12g | Fat: 14g | 
Saturated
Fat: 4g | Cholesterol: 25mg | Sodium: 1154mg | Potassium: 788
mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3900IU | Vitamin
C: 22.8mg | Calcium: 114mg | Iron: 4.2mg