Creamy White Bean & Bacon Spinach Soup
A heartwarming and creamy soup packed with protein-rich beans, crispy bacon, and nutritious spinach, perfect for busy nights.
Ingredients
Main Ingredients
- 4 cups vegetable or chicken broth
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 oz bacon, chopped Use your preferred type of bacon.
- 4 cups fresh spinach, roughly chopped Can substitute with frozen spinach if necessary.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream or a plant-based alternative Use plant-based cream for a dairy-free version.
- Salt and pepper, to taste
Optional Toppings
- avocado slices Adds creaminess.
- croutons For a crunchy texture.
- shredded mozzarella cheese Can be omitted for a lighter version.
Instructions
Cooking
- In a large pot over medium heat, add the chopped bacon. Sauté until crispy.
- Add the diced onion to the pot with the bacon and cook until soft and translucent (about 3-4 minutes). Stir in the minced garlic and sauté for another minute.
- Stir in the rinsed cannellini beans, followed by the broth. Bring to a gentle simmer and let cook for about 10 minutes.
- Add the heavy cream (or your alternative) to the soup. Stir and let simmer for another 5 minutes.
- Toss in the chopped spinach right before serving, allowing it to wilt. Season with salt and pepper to taste.
- Ladle the soup into bowls and top with your favorite garnishes.
Notes
This soup can be made in a slow cooker for a hands-off approach. Leftovers can be stored in an airtight container in the fridge for up to 3 days.