White Bean Soup with Bacon
This hearty white bean soup with smoky bacon is packed with flavor and comfort. Quick to make using a pressure cooker, it's creamy, savory, and perfect for chilly nights.
Equipment
- 1 Pressure cooker or large pot
Ingredients
Ingredients
- 0.5 pound thick-cut bacon cut into 1-inch pieces
- 4 garlic cloves thinly sliced
- 4 cups chicken or vegetable stock
- 2 14 ounce cans white beans cannellini or Great Northern, drained and rinsed
- 1 Parmesan rind optional
- 0.5 teaspoon kosher salt
- 0.5 teaspoon freshly cracked black pepper
Instructions
Instructions
- Set pressure cooker or pot over medium heat. Cook bacon until crispy, 8–10 minutes. Remove with slotted spoon and reserve. Leave 1 tablespoon fat in pot.
- Add sliced garlic. Sauté for 1–2 minutes until fragrant, but not browned.
- Add stock, beans, and Parmesan rind. Stir to combine.
- Seal lid and cook on high pressure for 7 minutes.
- Perform quick release. Carefully open lid and remove Parmesan rind.
- Season with salt and pepper. Optional: Use immersion blender to puree part of the soup for creaminess.
- Stir in most of the reserved crispy bacon.
- Ladle soup into bowls, top with remaining bacon, and serve hot.
Notes
Store bacon separately if saving leftovers to maintain crispiness. Freeze portions for easy meals later.