Is there anything better than a soup recipe that calls for bacon? This hearty soup will fill you up and packs a protein punch to boot!
This easy slow cooker cannellini bean soup (white bean soup) is made with dried cannellini beans, fresh rosemary, and other easy-to-find ingredients. It comes together quickly in your slow cooker or crockpot, and is healthy, filling, and delicious.
Tip: If you’re having difficulty slicing the bacon, try placing it in the freezer for 10 to 15 minutes! Frozen or very cold bacon will make for easier slicing and dicing.
Preparation time:20 minutes
Recipe serves: 4-6 servings
- 2 strips (2 ounces) bacon, finely diced
- 2 large leeks (white and light green parts only), sliced lengthwise, and thinly sliced
- 2 large celery stalks, diced (roughly 1 cup)
- 2 dried bay leaves
- 1 large hefty sprig of fresh rosemary, plus more for garnishing
- 1 lb. Bob’s Red Mill Heritage Cannellini Beans, rinsed and picked over
- 6 cups low-sodium chicken broth
- Kosher salt
- Freshly ground black pepper
- Extra virgin olive oil, for drizzling
- In saucepan or skillet over medium heat, add the diced bacon and cook, stirring frequently, until the bacon is crispy and most of the fat has rendered. Using a slotted spoon, transfer the bacon, leaving the rendered fat behind, to a small bowl.
- Add the sliced leeks to the pot and reduce the heat to medium-low. Sauté the leeks, stirring occasionally, until they are just beginning to soften, about 3 to 4 minutes. Add the diced celery, dried bay leaves, and fresh rosemary sprig, and sauté for an additional 5 to 6 minutes, stirring occasionally.
- Transfer the insert to the slow cooker base. Add the cooked bacon, the rinsed cannellini beans, and chicken broth. Stir together. Cook on low heat for 8 hours, or until the cannellini beans are cooked, tender, and very fragrant. Remove the dried bay leaves and any tough rosemary stalks, if present.
- Transfer one large ladleful of soup (roughly 1 cup) to a small food processor blender and puree until mostly smooth. Transfer the pureed soup back into the slow cooker with the remaining soup and stir. Serve hot with a drizzle of extra virgin olive oil and a sprinkling of fresh chopped rosemary.
Editor's Note: This video_recipe was originally published on , and was last reviewed on .
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