White Bean and Bacon Soup

A month and a half into fall...it has finally cooled down enough for some delicious soups. I think that when most people envision a soup with beans and bacon, they imagine something rather smoky, and perhaps creamy. This particular version is actually rather light, and full of vegetables. In fact, if you don't like bacon, substitute a handful of cooked chicken. If you're vegetarian, just leave out the meat entirely! And if you're not a fan of tomatoes, leave them out.

White Bean and Bacon Soup
Servings: about 6 bowls
Time: 45 minutes

- 2 tablespoons olive oil
- 1 medium yellow or white onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 cup finely chopped celery (about 2 stalks)
- 1 cup shredded carrots (get this pre-cut at the store!)
- 6 pieces center cut bacon (or 3 slices canadian bacon, if you like ham-flavor)
- 1 large tomato, chopped (get rid of the seeds)
- 1 can great northern beans (14.5-15oz), drained and rinsed
- 1 can cannellini beans (white kidney) (14.5-15oz can), drained and rinsed
- 5 cups water
- 1/2 teaspoon white pepper (or more if you like spice)
- 1/2 teaspoon salt (individuals can add more to their bowls later)
- 1 tablespoon dry sage
- 1 cup soup pasta, like small shells

Chop the celery, onions, and garlic. Heat the olive oil over medium heat in a large pot (at least 4-5 quarts) and then add the celery, onions, garlic, and carrots. Cook the veggies until tender, about ten minutes. In the meantime, chop the tomato (set it aside for later) and then cook the bacon in a skillet. When the bacon is browned but not yet crispy, remove pieces and drain on a paper towel. Once the veggies are ready, add the tomato, both types of beans, water, sage, salt, and pepper. The bacon should be cool by now; pull off the meaty pieces leaving the fat behind, and break into 1/2 inch pieces to add to the other ingredients. Turn heat to medium-high and cook until just about to boil. Then turn heat to low and simmer for 15 minutes. Next add the pasta. Stir, and turn the heat back up to medium-high. Let the soup come to a boil, then lower to medium and cook for another ten minutes or so, until the pasta is tender. If the pasta absorbs too much liquid, go ahead and add water a little at a time. You might need to adjust the seasoning.


A little sprinkle of parmesan cheese goes a long way. The soup is surprisingly good with a dry white wine, such as an Albarino.