Introduction:
If you’re in search of a cozy, hearty soup that’s perfect for any time of year, look no further than this Rustic White Bean and Turkey Bacon Soup. Packed with protein-rich white northern beans, fresh vegetables, and crispy turkey bacon, this soup delivers a satisfying meal in a bowl. Not only is it easy to make, but it’s also a healthy and delicious option for family meals, meal prep, or as a comforting dish to warm up a chilly day.
In this article, we’ll guide you through every step of preparing this flavorful soup, from the ingredients and cooking instructions to helpful serving suggestions and variations.
Overview of the Recipe:
This Rustic White Bean and Turkey Bacon Soup combines tender beans with savory turkey bacon, aromatic vegetables, and a light broth, creating a flavorful, nutritious soup that’s ideal for lunch or dinner. The combination of beans and turkey bacon ensures a balanced mix of protein and fiber, while the addition of herbs and spices adds depth to the dish.
The soup is versatile and can be customized to suit your preferences, making it a great option whether you’re cooking for yourself or serving a crowd.
History and Origin:
While the specific origin of White Bean and Turkey Bacon Soup may be modern, the concept of bean-based soups goes back centuries. Legumes like white northern beans have been a dietary staple in many cultures due to their affordability, nutritional value, and long shelf life. In European and American cuisine, hearty soups made from beans have often been enjoyed during colder months, providing both sustenance and warmth.
The addition of turkey bacon is a modern twist, offering a leaner alternative to traditional pork bacon. This makes the soup lighter but still rich in flavor, catering to those who prefer to avoid pork for dietary or religious reasons.
Ingredients:
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrot
- 1-pound white northern beans, picked over, rinsed, and soaked overnight
- 8 ounces turkey bacon, chopped into 1-inch pieces
- 3 cloves garlic, minced
- A pinch of red pepper flakes (optional)
- 6 cups chicken or vegetable broth
- 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
- 2 bay leaves
- 1/4 cup grated Parmigiano Reggiano (optional)
- Salt and pepper, to taste
- 1 tablespoon chopped parsley (optional)
Instructions:
1. Cook the Turkey Bacon:
- In a large saucepan, cook the turkey bacon over medium heat until it becomes crispy. This should take about 5-7 minutes.
- Once the turkey bacon is crispy, use a slotted spoon to transfer it to a plate lined with paper towels to drain any excess grease.
- Discard most of the turkey bacon fat, leaving only about 2 tablespoons in the pan. This will add flavor to the sautéed vegetables.
2. Sauté the Vegetables:
- In the same pan, add the diced onions, celery, and carrots to the remaining turkey bacon grease.
- Sauté the vegetables over medium-high heat for 7-10 minutes, stirring occasionally, until they become tender and start to lightly caramelize. The onions should become translucent.
3. Add Garlic and Spices:
- Once the vegetables are tender, stir in the minced garlic and a pinch of red pepper flakes, if you’re using them. Cook for about 1 minute, until the garlic becomes fragrant but not browned.
4. Deglaze the Pan:
- Pour in half a cup of the chicken or vegetable broth to deglaze the pan. As the broth simmers, use a wooden spoon to scrape any browned bits off the bottom of the pan. This will add extra flavor to the soup.
5. Simmer the Soup:
- Add the remaining broth, the soaked white northern beans, chopped thyme, and bay leaves to the pan.
- Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and let the soup simmer for 1.5 to 2 hours, or until the beans are tender. Stir occasionally to prevent sticking.
- Once the beans are fully cooked and tender, remove the bay leaves from the soup and discard them.
6. Finish with Cheese and Turkey Bacon:
- Turn off the heat and stir in the grated Parmigiano Reggiano, allowing it to melt into the soup. This step is optional but adds a creamy, savory flavor.
- Add the cooked turkey bacon back into the soup and stir to combine.
- Taste the soup and season it with salt and pepper as needed.
7. Garnish and Serve:
- Ladle the soup into bowls and sprinkle chopped parsley on top for a fresh touch, if desired.
- Serve immediately while the soup is hot and enjoy!
Pairing and Serving Suggestions:
This Rustic White Bean and Turkey Bacon Soup is a standalone dish that is filling and flavorful on its own. However, if you’re looking to complement the soup, consider these pairing options:
- Crusty Bread: Serve the soup with warm, crusty bread or homemade dinner rolls to soak up the delicious broth.
- Salad: A light green salad with a lemon vinaigrette can balance the hearty nature of the soup.
- Roasted Vegetables: Oven-roasted vegetables like Brussels sprouts or carrots can make a wonderful side dish, adding additional texture and flavor.
For beverages, pair this soup with a sparkling water infused with lemon or a warm herbal tea for a comforting meal.
Variations of the Recipe:
- Vegetarian Option:
- To make a vegetarian version of this soup, simply omit the turkey bacon and use vegetable broth instead of chicken broth. You can also add extra vegetables like mushrooms or zucchini to increase the heartiness.
- Spicy Kick:
- If you enjoy a bit of heat, increase the amount of red pepper flakes or add a diced jalapeño to the sautéed vegetables for a spicier version of the soup.
- Smoky Flavor:
- To intensify the smoky flavor without adding meat, you can add a smoked paprika or liquid smoke to the broth.
- Herb Substitutes:
- If thyme isn’t your favorite herb, you can replace it with rosemary, sage, or even a bay leaf for a different aromatic twist.
- Creamy Texture:
- For a creamier soup, blend a portion of the beans with a hand blender before adding the turkey bacon back into the soup. This will give the soup a richer texture without adding cream.
Health Benefits:
This soup is not only delicious but also offers several health benefits:
- White Northern Beans are an excellent source of protein, fiber, and essential vitamins like folate and iron. They can help support heart health, aid digestion, and regulate blood sugar levels.
- Turkey Bacon is a leaner alternative to pork bacon, offering less fat and fewer calories while still providing a savory, crispy texture.
- Vegetables like onions, carrots, and celery are rich in vitamins, antioxidants, and minerals, supporting overall immune function and reducing inflammation.
- Garlic is known for its anti-inflammatory and immune-boosting properties, while the optional red pepper flakes can help improve metabolism.
FAQs:
Q: Can I make this soup ahead of time? A: Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors often deepen after sitting overnight. Reheat the soup on the stovetop or microwave before serving.
Q: Can I freeze this soup? A: Absolutely! This soup freezes well for up to 3 months. To freeze, let the soup cool completely, then store it in airtight containers or freezer-safe bags. When ready to eat, thaw overnight in the refrigerator and reheat.
Q: Can I use canned beans instead of dried beans? A: Yes, if you’re short on time, you can use canned beans. Simply drain and rinse them before adding them to the soup. Since canned beans are already cooked, reduce the simmering time to about 30 minutes.
Q: How can I make the soup thicker? A: If you prefer a thicker soup, you can mash a portion of the beans with a potato masher or blend a portion with a hand blender before adding the turkey bacon back in.
Conclusion:
This Rustic White Bean and Turkey Bacon Soup is the perfect dish to satisfy your comfort food cravings while still offering a nutritious, balanced meal. With a blend of hearty beans, smoky turkey bacon, and fresh vegetables, this soup is both wholesome and delicious. Whether you’re making it for a weeknight dinner, meal prepping for the week, or looking for a crowd-pleaser, this soup is a great option that can be easily adapted to your personal tastes.
Warm up your kitchen and enjoy a bowl of this savory soup today!
Print
Rustic White Bean and Turkey Bacon Soup Recipe
Ingredients
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrot
- 1-pound white northern beans, picked over, rinsed, and soaked overnight
- 8 ounces turkey bacon, chopped into 1-inch pieces
- 3 cloves garlic, minced
- A pinch of red pepper flakes (optional)
- 6 cups chicken or vegetable broth
- 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
- 2 bay leaves
- 1/4 cup grated Parmigiano Reggiano (optional)
- Salt and pepper, to taste
- 1 tablespoon chopped parsley (optional)
Instructions
1. Cook the Turkey Bacon:
- In a large saucepan, cook the turkey bacon over medium heat until it becomes crispy. This should take about 5-7 minutes.
- Once the turkey bacon is crispy, use a slotted spoon to transfer it to a plate lined with paper towels to drain any excess grease.
- Discard most of the turkey bacon fat, leaving only about 2 tablespoons in the pan. This will add flavor to the sautéed vegetables.
2. Sauté the Vegetables:
- In the same pan, add the diced onions, celery, and carrots to the remaining turkey bacon grease.
- Sauté the vegetables over medium-high heat for 7-10 minutes, stirring occasionally, until they become tender and start to lightly caramelize. The onions should become translucent.
3. Add Garlic and Spices:
- Once the vegetables are tender, stir in the minced garlic and a pinch of red pepper flakes, if you’re using them. Cook for about 1 minute, until the garlic becomes fragrant but not browned.
4. Deglaze the Pan:
- Pour in half a cup of the chicken or vegetable broth to deglaze the pan. As the broth simmers, use a wooden spoon to scrape any browned bits off the bottom of the pan. This will add extra flavor to the soup.
5. Simmer the Soup:
- Add the remaining broth, the soaked white northern beans, chopped thyme, and bay leaves to the pan.
- Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and let the soup simmer for 1.5 to 2 hours, or until the beans are tender. Stir occasionally to prevent sticking.
- Once the beans are fully cooked and tender, remove the bay leaves from the soup and discard them.
6. Finish with Cheese and Turkey Bacon:
- Turn off the heat and stir in the grated Parmigiano Reggiano, allowing it to melt into the soup. This step is optional but adds a creamy, savory flavor.
- Add the cooked turkey bacon back into the soup and stir to combine.
- Taste the soup and season it with salt and pepper as needed.
7. Garnish and Serve:
- Ladle the soup into bowls and sprinkle chopped parsley on top for a fresh touch, if desired.
- Serve immediately while the soup is hot and enjoy!