tuscan white bean bacon soup

Even if Thanksgiving prep is overwhelming our kitchens, we still gotta eat regular meals, folks!

Happy week before Thanksgiving! Obviously I’ll be rolling out the rest of my holiday recipes these next few days, but we’re starting the week with dinner proper. Gotta keep our energy levels up as we frantically fly around the grocery stores and gather our tablescape components and our wits for the Big Day next Thursday.

Thankfully, this Tuscan White Bean Bacon Soup is as easy as can be. A little sauteeing, a little simmer, a whole lotta health and wholesomeness to put on the table and stow in your fridge for lunches on crazy afternoons. Fully vegetarian and even vegan-friendly if you pass on the parmesan rind, a bowl of this will soothe your nerves, settle you in the present, and make your tastebuds shimmy.

This beautiful bowl is done in 30 minutes and yes, leftovers taste even more incredible. A loaf of crusty bread is a must for thoroughly experiencing the lemony, herb-scented broth!

Bean Me

Like always, you can opt for tofu or regular bacon in this recipe. If using the former, follow my instructions in the recipe card; the latter, prep and cook however suits your fancy.

When you’re ready to start, melt a couple tablespoons of butter in a large soup pot or Dutch oven. Saute onion, celery, and carrot (all diced) until soft and smelling like fine dining, then stir in minced garlic, Italian seasoning, and a bit of fresh rosemary.

Pro tip: melt a tablespoon of butter in a small pan until browned and crisp a few rosemary sprigs for 1-2 minutes, turning once, for a beautiful garnish and an extra pop of finishing flavor.

Back to soup. Pour in your favorite vegetable broth and drop a couple parmesan rinds into the mix. I get mine at Whole Foods, but other stores might carry it if you’re lucky. As I said prior, if a vegan soup is in your sights, skip this step.

Gently simmer your soup for 10-12 minutes, or longer, to let the rinds and seasonings infuse into the broth.

To finish, dump in a shitload of white beans – yes, that 4 cans in the ingredients list is no typo – a crapload of kale (crapload < shitload), some lemon juice, and crumbled bacon of choice. Take a little slurp of your pot to see if you need some salt and pepper or anything else.

Because this bowl is so rich on its own, I don’t garnish with a whole lot except some extra bacon and a little sprig of crispy rosemary. Grated parmesan certainly wouldn’t hurt but I didn’t think of it, so there we go. Of course, I’m always a proponent of a big loaf of bread for dunking into whatever savory goodness remains at the end of the serving.

Stow your leftovers for the rest of the week, and pop in the microwave if you need a warm hug to your being on a stressful day. I promise you’ll get through the hecticness of the season! Soup helps. Swear.

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

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tuscan white bean bacon soup

A simple, cozy, filling soup to break up the holiday hubbub.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course, Soup

Servings 6

Ingredients

  

• 2 tbsp butter
• 1 small yellow onion, diced
• 1/2 cup carrot, diced (about 1 large carrot)
• 1/2 cup celery, diced (about 2-3 ribs)
• 4 cloves garlic, minced
• 1 1/2 tsp Italian seasoning
• 1 tsp fresh rosemary, chopped
• 4-6 cups vegetable broth
• 2 parmesan rinds (omit for vegan)
• 4 cans white beans, drained (cannellini, Great Northern, etc.)
• 2 cups Tuscan kale, torn
• 4-5 strips tofu or regular bacon, torn
• 1/4 cup lemon juice

Instructions

 

• Melt butter in a large soup pot or Dutch oven. Stir in the onion, celery, and carrot until softened, about 5-8 minutes. Stir in the garlic, rosemary, and Italian seasoning until fragrant, about 1-2 minutes longer.
• Pour in 4 cups of broth; toss in the parmesan rinds (if using). bring to a simmer for 10-12 minutes, stirring occasionally.
• Add the white beans, kale, bacon pieces, and lemon juice. Stir until the kale wilts. Taste and adjust salt and pepper as needed.
• Divide into bowls and serve with crispy rosemary and extra bacon, as desired.

Notes

*Tofu bacon:

• Drain and press a block of extra firm tofu to remove excess water for about 5-10 minutes. I make a homemade press by placing paper towels on a large plate, then the tofu, then more towels, another plate, and a skillet.
• Preheat oven to 450 degrees and lightly grease a large baking sheet. Slice the tofu very thin (as thin as you can without breaking it) and place onto the baking sheet.
• In a small bowl, whisk the soy sauce, maple syrup, smoked paprika, chili powder, and black pepper. Pour over the tofu and, using a basting brush, coat each slice. Flip, and brush the sauce over the opposite side. Let sit while the oven heats.
• Bake for 20-25 minutes, flipping once halfway through baking time. Let cool on the baking sheet: the tofu will continue to crisp up.

Keyword bacon, comfort food, fall, healthy, main course, soup, tofu bacon, vegan friendly, vegetarian, weeknight dinner, white beans, winter