Hearty White Bean Soup with Bacon and Balsamic
Creamy white bean soup built on a base of caramelized shallots and roasted vegetables, enriched with bacon fat and finished with crispy bacon bits, aged parmesan, and a sharp balsamic vinaigrette. The gentle boil melds flavors over 40 minutes while the tangy-sweet drizzle cuts through the richness.
Ingredients
- 6 bacon slices, cooked and crumbled, grease reserved
- 2 shallots, finely diced
- 1 medium onion, finely diced(optional)
- ½ lb carrots, sliced thin on diagonal
- 6 celery ribs, sliced on diagonal
- 6 15 oz cans great northern beans, in liquid
- ½ tsp rosemary, roughly chopped or rubbed between fingers
- ¼ tsp garlic powder
- salt
- black pepper
- parmesan cheese, grated
- 3 tablespoons balsamic vinegar
- ¼ cup extra virgin olive oil
- dijon mustard(optional)
Instructions
- 1
Soften shallots or onion in bacon grease or olive oil over medium heat in a large stockpot
- 2
Add carrots and celery, and soften them
- 3
Add beans with their liquid, garlic powder, and crushed rosemary
- 4
Cover and cook at a gentle boil
- 5
Taste and adjust salt and pepper, accounting for seasoning from toppings
- 6
Cook for additional time if available
- 7
Make balsamic vinaigrette by shaking balsamic vinegar, olive oil, salt, and pepper in a jar; optionally add dijon mustard
- 8
Serve soup topped with parmesan cheese, bacon crumbles, and balsamic vinaigrette
Tips
Reserve bacon grease before crumbling; use it as the cooking fat for deeper flavor
Taste and season in stages; the parmesan and bacon contribute salt, so go easy initially
Crush rosemary between fingers to release oils before adding
Shake the vinaigrette vigorously in a jar to emulsify before drizzling
Good to Know
Refrigerate up to 4 days in an airtight container. Reheat gently on stovetop; add water if broth has thickened. Do not freeze balsamic vinaigrette; prepare fresh.
Prepare soup through step 6 up to 2 days ahead. Store without garnish. Make vinaigrette fresh before serving for best emulsion.
Ladle into bowls and top with parmesan, bacon crumbles, and balsamic vinaigrette. Serve hot.
Common Mistakes
Over-salt before tasting; reserve seasoning adjustment for end since bacon and cheese contribute salt
Skip crushing rosemary; finely chop or rub between fingers to unlock flavor
Add vinaigrette while soup cools; it separates and pools rather than coating