This White Bean Soup is a healthy meal idea that's easy to make with kale or spinach, bacon, savory broth, and white beans! Bonus: It's freezer friendly!
Cook the bacon in a 4.5-quart soup pot slowly over low heat. (I cut my bacon in half, it’s easier to fit it in the pan and have it cook evenly.) While the bacon cooks, measure out remaining ingredients. Once cooked, set aside on a paper towel lined plate. Chop once cooled and reserve 2 tablespoons of bacon drippings. (Butter can be used instead of drippings if needed)
Add the white wine (or broth) to the pot over medium heat and use a silicone spatula to “clean” the bacon remnants from the bottom of the pot, this will add more flavor to the soup. Simmer until reduced by half, 3-4 minutes.
Add the reserved drippings to the potalong with the onions, carrots, and celery. Soften for 5 minutes.
Add the garlic, Worcestershire sauce, and seasonings. Stir to combine and cook for 1 minute. Stir in the flour and cook for 1-2 more minutes, until the raw flour smell is gone.
Add the beans, then add the chicken broth in splashes, stirring continuously. Bring to a boil, then reduce to a gentle bubble. Bubble gently over medium heat, uncovered, for 30-40 minutes to allow the flavors to concentrate. Stir occasionally as it simmers and run a silicone spatula along the bottom of the pot to lift any beans that might have settled.
Add the kale and let it soften for 5 minutes. Remove from heat and stir in the Parmesan cheese or add the cheese to the top of serving bowls. Garnish with bacon and serve!
Notes
Pro Tips
Beans: I use Cannellini (White Kidney Beans) for this recipe, but you can use a variety of different kinds of white beans, including White Navy Beans or Great Northern Beans.
For thicker broth: Use an extra can of beans and blend some of them into the broth with an immersion blender before the kale is added.
Dry Beans: if using dry beans, I recommend making my Ham and Bean Soup recipe instead. (Bacon can be used instead of ham if preferred/needed.)
Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are great in this recipe. Chicken broth can be used if you don't cook with wine.
The Worcestershire sauce and mustard powderare flavor enhancers in this soup that can't be tasted outright.
Tomato paste (1 tbsp.) can be used instead of flour if needed/preferred.
Feel free to stir in a little heavy cream or half and half at the end over low heat for a little more indulgence.