Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings
Ingredients
- 2 cans (28 oz total) white beans or cannellini beans, drained and rinsed
- 4 slices turkey bacon, chopped
- 1 tablespoon olive oil (optional, if needed)
- 1 medium onion, diced
- 1 celery stalk, diced
- 1 large carrot, diced
- 2 garlic cloves, minced
- 2 medium potatoes, peeled and cut into chunks
- 1 tablespoon tomato paste
- 2 cups vegetable broth or hot water
- 1 cup frozen spinach (optional)
- 1 tablespoon chopped fresh rosemary (or 1 sprig whole or ½ teaspoon dried rosemary)
- ½ teaspoon paprika (optional)
- ½ teaspoon fine salt, plus more to taste
- ⅛ teaspoon black pepper, plus more to taste
- Extra olive oil, for drizzling (optional)
Instructions
- Cook the turkey bacon
Place a large soup pot over medium heat and add the chopped turkey bacon in a single layer. Cook it slowly, stirring occasionally, until the pieces are evenly browned and crisp, about 5 to 6 minutes. This step builds a savory base for the entire soup, so allow enough time for the bacon to render and develop flavor. Once crisp, remove the turkey bacon with a slotted spoon and set it aside on a plate lined with paper towels. Leave about 1 tablespoon of the rendered fat in the pot; if there is less, add a small amount of the optional olive oil to prevent sticking. - Sauté the vegetables
Add the diced onion, celery, and carrot to the pot. Stir well so the vegetables are coated in the remaining fat, then cook for about 5 minutes. Stir occasionally, allowing the vegetables to soften and release their natural sweetness. The onion should become translucent and fragrant, while the carrot and celery begin to tenderize without browning too much. If the mixture looks dry at any point, drizzle in a little olive oil to keep everything moving smoothly. - Add garlic and aromatics
Stir in the minced garlic, tomato paste, rosemary, and paprika if using. Cook for about 1 minute, stirring constantly. This brief cooking time warms the spices and tomato paste, intensifying their flavors while preventing the garlic from burning. You should notice a richer aroma and slightly darker color in the pot. - Incorporate beans and potatoes
Add the drained white beans and the potato chunks to the pot. Stir thoroughly so they are evenly coated with the vegetable mixture and seasonings. Take a moment to scrape the bottom of the pot as you stir, loosening any flavorful bits that may have formed during the earlier steps.
- Add liquid and season
Pour in the vegetable broth or hot water, then add the frozen spinach if using. Sprinkle in the measured salt and black pepper. Stir gently but thoroughly to combine everything, ensuring the spinach separates and distributes evenly throughout the soup. - Simmer until tender
Increase the heat and bring the soup to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. During this time, the potatoes will soften and the soup will begin to thicken naturally as starch is released from the beans and potatoes. Check for doneness by piercing a potato chunk with a fork; it should be tender and easy to break apart. - Adjust texture for creaminess
For a creamier consistency without adding anything new, use the back of a spoon to lightly mash some of the beans directly in the pot, or carefully blend a small portion of the soup and stir it back in. This step is optional but helps create a richer, more velvety texture while still keeping plenty of whole beans and vegetables intact. - Finish and serve
Return the cooked turkey bacon to the pot and stir gently to combine, or reserve it to sprinkle on top of each bowl for added texture. Taste the soup and adjust the seasoning with additional salt and pepper if needed. Ladle the soup into bowls and, if desired, finish with a light drizzle of extra olive oil. Serve hot for a comforting, hearty meal that is both filling and satisfying.