Garlic & Bacon Brothy White Bean Soup

Garlic & Bacon Brothy White Bean Soup

Who will keep you warm and cozy on these cold winter nights? These savory, aromatic Garlic & Bacon Brothy White Bean Soup most definitely will. Beans and broth simmered with garlic, shallot, bacon, rosemary, and thyme. This soup is bursting with flavor, and is so easy to make. You’ll definitely want to add this one-pot meal to your dinner rotation.

  • Servings– about 8 cups
  • Total Time– 8 hours soaking time + 80 minutes cook time
Bacon & White Beans- Must Love Garlic

Bacon & White Bean Soup Ingredients:

(Scroll down for full recipe)

  • Dried Beans– a sturdy white bean such as cannellini, Great Northern, or navy beans work great for this.
  • Chicken Broth– chicken broth is light but flavorful, making it a great choice for broth forward soups, where the liquid is the star of the show.
  • Whole Head Garlic– for flavor and texture. While the garlic simmers, the cloves turn soft and buttery and add to the overall flavor of the broth.
  • Bacon– bacon adds a salty element and a nice texture contrast to the creamy beans and garlic.
  • Aromatics– shallot, ginger, bay leaves, fresh rosemary, fresh thyme, and fresh sage.
  • Salt and Pepper
  • Crusty Bread– for serving
Brothy Beans- Must Love Garlic

Equipment Needed:

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How to Make Bacon & White Bean Soup:

  • Soak Beans– add dried beans to a mixing bowl and submerge in cold water. Place bowl of beans in the refrigerator, and leave to soak overnight. Soaking dried beans will drastically reduce cooking time and make them easier to digest. When ready to cook, drain beans.

  • Prepare Bacon, Garlic, and Shallot– cook bacon in a frying pan until crisp, a few minutes per side. Carefully place on a paper towel lined plate to drain. Peel garlic cloves. Peel shallot and cut in half.

  • Simmer– Pour chicken broth into a large pot and bring to a boil. Add drained beans, peeled garlic cloves, peeled shallot, thumb of ginger, sprig rosemary, sage leaves, bay leaves, and sprig of thyme. Turn heat down to medium and simmer for 40 minutes. Add chopped cooked bacon and simmer for 20 minutes longer. Check beans for desired tenderness and add salt and pepper if needed. If beans aren’t quite done, continue simmering, checking every 10 minutes until ready.

  • Finish & Plate– Carefully remove herbs, shallots, and ginger, leaving garlic cloves and bacon. Serve immediately with crusty bread.
Brothy Bacon & White Beans Soup- Must Love Garlic

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Bacon & White Beans- Must Love Garlic

Garlic & Bacon Brothy Beans

Beans and broth simmered with garlic, shallot, bacon, rosemary, and thyme.
5 from 1 vote
Total Time 1 hr 20 mins
Course Main Course
Cuisine Italian
Servings 8 cups

Equipment

  • Mixing Bowl
  • Frying Pan
  • Large Pot
  • Tongs

Ingredients
  

  • 2 cups dried great northern beans
  • 6 cups chicken broth
  • 1 bulb garlic peeled
  • 1 shallot peeled and split in half
  • 1 thumb ginger
  • 2 bay leaves
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 sprig sage
  • 2 strips bacon cooked and chopped
  • Salt & pepper
  • Crusty bread

Instructions
 

  • Soak Beans– add dried beans to a mixing bowl and submerge in cold water. Place bowl of beans in the refrigerator, and leave to soak overnight. Soaking dried beans will drastically reduce cooking time and make them easier to digest. When ready to cook, drain beans.
  • Prepare Bacon, Garlic, and Shallot– cook bacon in a frying pan over medium-high heat until crisp, a few minutes per side. Carefully place on a paper towel lined plate to drain. Peel garlic cloves. Peel shallot and cut in half.
  • Simmer– Pour chicken broth into a large pot and bring to a boil. Add drained beans, peeled garlic cloves, peeled shallot, thumb of ginger, sprig rosemary, sage leaves, bay leaves, and sprig of thyme. Turn heat down to medium and simmer for 40 minutes. Add chopped cooked bacon and simmer for 20 minutes longer. Check beans for desired tenderness and add salt and pepper if needed. If beans aren’t quite done, continue simmering, checking every 10 minutes until ready.
  • Finish & Plate– Carefully remove herbs, shallots, and ginger, leaving garlic cloves and bacon. Serve immediately with crusty bread.
Keyword bacon, brothy beans, easy soup recipe, garlic, one pot soup, white bean soup

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6 thoughts on “Garlic & Bacon Brothy White Bean Soup”

      • In the instructions it says to peel the garlic cloves, but the photo shows a whole head of garlic, chopped off at the top, but not fully peeled since the bulb is still in tact. Do you recommend separating the bulb and peeling each individual clove or leaving it as pictured?

        • Hi, Erica! You can do it either way. Personally, I like to eat the whole cloves in the soup so I peel them individually before they go into the pot. It makes it so much easier than trying to peel them after they’ve softened. To peel garlic quickly, there’s a great trick where you can put the individual unpeeled cloves into a mason jar or glass tupperware and vigorously shake them for 20-30 seconds. The skin basically falls off. But if you would like just the essence of garlic without whole cloves in your soup, you can just cut the top off of your bulb and peel most of the layers.

    • Absolutely! Canned beans won’t need to simmer as long since they are already cooked. 15-20 minutes usually does the trick but generally no more than 30 or they will start to get mushy.

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