Springfield, MO

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Recipe: White Bean Bacon and Spinach Soup

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  • 1/4 pound chopped bacon
  • 2 (16-oz.) cans white beans
  • 1 (12-oz.) package fresh spinach
  • 2 heads garlic
  • 1 tablespoon olive oil
  • 1/2 cup chopped carrot
  • 2 cups chopped red onion
  • 4 cloves garlic, minced
  • 1 cup chopped celery
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 6 cups low-sodium chicken broth
  • 1 cup diced tomatoes
  • 1/4 cup shredded Parmesan cheese

Prep Time:

20 minutes

Cook Time:

1 hour



This wholesome and satisfying soup is perfect for the biggest appetites. Serve with a loaf of crusty bread and a salad for a complete meal.

Why Try? White beans provide a multitude of health benefits, are high in fiber and offer good source of low-fat protein. Hits the spot on a cold winter’s evening.

Foodie Byte: The addition of roasted garlic is an important part and should not be left out as it provides a depth of flavor that is integral to the dish.


  1. Break apart garlic into cloves, peel, and toss in olive oil. Place in oven-proof baking dish and cover with foil. Roast in preheated 350°F oven for 30 to 40 minutes, or until tender. Remove from oven, place garlic in bowl and mash with fork to puree, reserve.
  2. In large soup pot cook bacon over medium-low heat until fat is rendered and bacon is crisp. Add carrots, onion, garlic, celery, rosemary, red pepper flakes, salt, and pepper. Cook for 5 to 10 minutes, or until vegetables are tender.
  3. Add roasted garlic puree, white beans, and chicken broth; bring to boil over medium-high heat. Reduce heat and simmer for 20 minutes. Place 2 cups soup in blender or food processor and puree until smooth; add to soup pot. Stir in spinach and chopped tomatoes.
  4. To serve, ladle soup into bowls and garnish evenly with Parmesan cheese.
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