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Tuscan White Bean Bacon Soup

Tuscan White Bean Bacon Soup


  • Three - 15 ounce cans White Northern Beans or Cannellini Beans drained
  • 1 large yellow onion quartered
  • 1 large celery stalk cut into chunks
  • 1 large carrot cut into chunks
  • 1 medium size potato peeled, cut into chunks
  • 2 cloves garlic peeled and crushed
  • 1 bay leaf
  • 4 cups chicken stock more if needed
  • 2 Tablespoons olive oil
  • 3/4 cup parmesan cheese grated
  • salt and pepper to taste.
  • 5 strips bacon cooked and crumbled


  • Place the beans, onion, celery, carrot, garlic, potato, bay leaf and chicken stock in a large heavy duty sauce pan. Cook over medium high heat until vegetables are tender. Remove the bay leaf.
  • Using a food processor, scoop the vegetables with some broth by cup fulls into the food processor, process until smooth or the texture you prefer. You'll have to do this in 3 - 4 batches. Add the olive oil to the last batch, process to combine.
  • Place the processed soup back into the saucepan, add the Parmesan cheese, bacon and salt and pepper to taste. Heat until the parmesan is blended into the soup and it's heated through. Serve , refrigerate leftovers.