Classic White Bean Soup With Bacon

An image of a bowl of Tuscan soup with bacon
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Ratings (20)
  • Total: 2 hrs 29 mins
  • Prep: 14 mins
  • Cook: 2 hrs 15 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
210 Calories
2g Fat
36g Carbs
14g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Your friends and family will love this delicious bean soup. It's an excellent soup to have simmering on the stovetop or on the wood stove in the fall and winter months. Great northern beans, onion, celery and bacon make a hearty, filling soup perfect for cold weather. Some of the beans are pureed for a thicker soup, but feel free to leave it chunky and rustic.

Serve the soup with crusty bread or cornbread for dipping into the soup. Add a salad for a comforting  fall or winter dinner.


  • 8 ounces dried Great Northern beans
  • 4 cups chicken stock (preferably unsalted or low sodium)
  • 3 slices bacon (chopped)
  • 1 cup onion (minced)
  • 2 stalks celery (minced)
  • 4 cloves garlic (minced)
  • 1 bay leaf
  • 1 teaspoon lemon juice
  • Pepper (to taste)
  • Salt (to taste)

Steps to Make It

  1. Rinse and pick over the beans; soak beans overnight in cold water to cover. Cook bacon in a Dutch oven or large saucepan over medium heat until crisp. Remove, drain and reserve to use as a garnish.

  2. Add onion, celery and garlic to the bacon drippings. Sauté until tender. Add beans, chicken broth and bay leaf.

  3. Simmer until beans are tender, about 2 hours, adding additional water or broth as needed.

  4. When beans are tender, remove bay leaf and discard. Puree 1/4 cup of the soup in a food processor or blender and return to pot. Adjust consistency with more stock or water if necessary. Season with lemon juice, pepper and salt.

  5. Serve the soup garnished with Parmesan cheese and crumbled bacon.