Ingredients
Scale
- 2 cans (15 oz) white beans, drained and rinsed
- 4 slices bacon, cooked until crispy and crumbled
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and garlic; cook until translucent.
- Add the white beans and broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Puree the soup using an immersion blender until smooth.
- Stir in heavy cream and season with salt and pepper.
- Serve hot, topped with crispy bacon and fresh parsley.
Notes
- For extra flavor, add a dash of smoked paprika or cayenne pepper.
- You can substitute heavy cream with almond milk for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 45mg
