Here’s the full recipe for your delicious White Bean and Spinach Soup with Bacon 🥣✨ — cozy, hearty, and full of flavor!
🧄 Ingredients
Serves: 4–6
Prep time: 15 minutes
Cook time: 35–40 minutes
1 tablespoon olive oil
4 slices bacon, chopped
1 medium onion, finely diced
2 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
1 teaspoon smoked paprika (optional but adds depth)
1 teaspoon dried thyme (or 1 tablespoon fresh)
1 bay leaf
4 cups (1 liter) chicken or vegetable broth
2 cans (400 g each) white beans (cannellini or navy beans), rinsed and drained
2 cups (about 60 g) fresh spinach, roughly chopped
Salt and black pepper to taste
Juice of ½ lemon (optional)
Grated Parmesan and extra bacon bits for topping (optional)
👩🍳 Instructions
Cook the bacon:
Heat olive oil in a large pot over medium heat. Add chopped bacon and cook until crispy. Remove a few pieces and set aside for garnish.
Sauté vegetables:
Add onion, carrots, and celery to the pot. Cook for 5–6 minutes until softened.
Add garlic and spices:
Stir in minced garlic, smoked paprika, thyme, and bay leaf. Cook for 1 minute until fragrant.
Add broth and beans:
Pour in chicken or vegetable broth and add the white beans. Bring to a boil, then reduce the heat and simmer gently for 20–25 minutes.
Mash slightly (optional):
Mash a small portion of the beans in the pot with a spoon or potato masher for a creamier texture.
Add spinach:
Stir in chopped spinach and cook for another 2–3 minutes until wilted.
Finish and season:
Remove the bay leaf. Add lemon juice (optional), and season with salt and black pepper to taste.
Serve:
Ladle into bowls, garnish with crispy bacon bits and Parmesan cheese if desired. Serve hot with crusty bread.
🍞 Tips & Variations
For a vegetarian version, skip the bacon and add a teaspoon of smoked paprika for depth.
To make it creamier, stir in a splash of cream or a spoonful of Greek yogurt before serving.
You can also add potatoes or pasta for a heartier meal.