White Bean Soup with Bacon

For 4 persons


  • ½ lb thick cut bacon, cut into 1-inch pieces
  • 2 x 400g cans white beans, drained and rinsed
  • 1L chicken or vegetable stock
  • 4 cloves garlic, thinly sliced
  • Parmesan rind (optional)
  • ½ teaspoon salt
  • ½ teaspoon pepper


Cook the bacon in a medium-sized pot set over medium heat until it begins to crisp, about 6-8 minutes.

Remove the bacon with a slotted spoon as set aside.

Remove bacon fat from the pot and reserve for other recipe.

Add chicken stock, bacon, beans, garlic, salt, pepper and parmesan rind (if using) to the pot and bring to a simmer.

Simmer for 15 minutes. If not using a parmesan rind, you may need to add a bit more salt to taste.

Serve with crusty bread or a simple salad.


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