The comforting warmth of a hearty soup never goes out of style, especially when it’s packed with vibrant flavors and textures that feel like a big, delicious hug. The Bean and Bacon Soup with Shellbows and Spinach Recipe brings everything you want from a cozy meal: smoky, crispy bacon bits, tender shellbows pasta, creamy cannellini beans, and fresh, bright spinach all simmered in a savory tomato broth. This dish is the perfect balance of hearty and fresh, making it an ideal choice for lunches, weeknight dinners, or whenever you crave a soul-satisfying bowl of goodness.
Ingredients You’ll Need
Gathering simple and wholesome ingredients is the first step to creating this vibrant soup. Each component plays its part perfectly—the smoky bacon adds depth and crunch, the cannellini beans create creaminess and protein, and the fresh spinach brightens the whole pot while the shellbows pasta introduces a fun, textural bite.
- Bacon (6 strips, thick cut, bite-size): For that irresistible smoky crunch, thick-cut is the way to go for maximum flavor and texture.
- Onion (1 medium, chopped): Adds aromatic sweetness that forms the base of the soup’s flavor profile.
- Celery (2 sticks, chopped): Brings a subtle earthiness and slight crunch to balance the richness.
- Garlic (6 cloves, minced): Infuses the broth with its signature warm, savory notes.
- Chicken broth (4 cups, plus more if needed): The flavorful liquid foundation that ties everything together.
- DeLallo Passata Tomato Purée (24 fl oz jar): Provides a rich, smooth tomato base with a vibrant color and fresh taste.
- DeLallo Italian Cannellini Beans (2 cans, 14 fl oz each, drained): Creamy beans that add protein and a velvety texture to the soup.
- Italian seasoning (½ teaspoon): A fragrant blend that enhances the Mediterranean-inspired flavors.
- Brown sugar (1 teaspoon): Balances acidity from the tomatoes with a hint of mellow sweetness.
- DeLallo Shellbows Pasta (2 cups, uncooked): Cute and chewy pasta shapes that hold onto the broth beautifully.
- Fresh baby spinach (2 cups, packed): Adds a pop of color and leafy freshness at the end of cooking.
- Salt & pepper (to taste): Essential seasonings to bring everything into perfect harmony.
- Freshly grated parmesan cheese (optional but recommended): A final sprinkle that adds a luscious, nutty finish.
How to Make Bean and Bacon Soup with Shellbows and Spinach Recipe
Step 1: Crisp the Bacon to Perfection
Begin by cutting your thick-cut bacon into bite-sized pieces. Add them to a soup pot on medium-high heat and fry until they’re beautifully crispy, about 10 minutes. This step is absolute magic because the rendered bacon fat left behind will be the secret ingredient for sautéing your vegetables, infusing them with smoky goodness.
Step 2: Prepare the Flavor Base
Once your bacon is ready, transfer most of the pieces onto a paper towel-lined plate to drain the excess fat while reserving 2-3 tablespoons of that irresistible bacon fat in the pot. This fat is liquid gold for cooking the onions and celery, so don’t skip this step. Add your chopped onion and celery to the pot and sauté until they are lightly browned and softened, about 5 minutes.
Step 3: Add Garlic and Build the Broth
Next up, toss in the minced garlic and cook it for just 30 seconds—enough to release its aroma but not enough to burn. Pour in the chicken broth and the vibrant passata tomato purée, then add the drained cannellini beans. Sprinkle in Italian seasoning and brown sugar, giving everything a thorough stir. Turn the heat up to bring this colorful mixture to a cheerful boil.
Step 4: Cook Your Shellbows Pasta and Simmer
Once boiling, stir in the shellbows pasta and about ¾ of your cooked bacon pieces (save the rest for garnish). Keep the heat to maintain a lively simmer but not a full boil, and cook uncovered or with the lid slightly ajar for 20 minutes until the pasta is tender. Stir regularly to prevent sticking and add more broth if the soup becomes too thick — you’re aiming for a luscious, stew-like consistency that’s packed with flavor.
Step 5: Finish with Fresh Spinach and Season
When the pasta is perfectly cooked, fold in the fresh baby spinach. Just a couple of minutes, until the greens wilt down and add fresh bursts of color and nutrients. Taste your soup, then season with salt and pepper to your preference. Serve piping hot, topped with the reserved crispy bacon and a generous sprinkle of freshly grated parmesan cheese. Pure comfort in every spoonful!
How to Serve Bean and Bacon Soup with Shellbows and Spinach Recipe
Garnishes
Sprinkle the remaining crispy bacon on top just before serving—it adds a delightful crunch and smoky accent that contrasts beautifully with the tender pasta and creamy beans. A shower of freshly grated parmesan cheese is almost mandatory; it melts slightly into the hot soup, enriching each bite with savory, nutty flavor. If you love herbs, a little fresh thyme or basil makes a lovely bright finish too.
Side Dishes
This soup is a hearty meal on its own, but pairing it with crusty artisan bread or a warm garlic baguette elevates the dining experience. The bread is perfect for dipping into every last drop of the flavorful broth. A simple crisp green salad with a lemon vinaigrette provides a refreshing contrast if you want to keep things light alongside this robust bowl.
Creative Ways to Present
For a fun twist, try serving the soup in individual bread bowls—hollowed-out round loaves or sourdough rolls work beautifully. It’s both eye-catching and practical for soaking up the delicious broth. Another idea is to ladle the soup over a scoop of cooked rice or polenta in the bowl for an extra layer of comfort. A drizzle of good-quality olive oil or a dollop of sour cream also adds visual appeal and richness.
Make Ahead and Storage
Storing Leftovers
This soup is a wonderful make-ahead dish because the flavors only improve as they meld together over time. Store any leftovers in an airtight container in the fridge for up to 3-4 days. The pasta will continue to soak up liquid, so you may want to add a splash of broth or water when reheating.
Freezing
If you want to keep this Bean and Bacon Soup with Shellbows and Spinach Recipe on hand for longer, freezing is a great option. Transfer cooled soup to freezer-safe containers or bags, leaving some room for expansion. Freeze for up to 3 months. Keep in mind that the pasta may become a bit softer after thawing and reheating, so you might prefer to freeze the soup base separately from the pasta if possible.
Reheating
Gently reheat the soup on the stovetop over medium heat, stirring occasionally. If the soup has thickened or the pasta absorbed too much liquid, add a little broth or water to loosen it. Avoid high heat to keep the spinach fresh and vibrant. Finishing with a sprinkle of fresh parmesan and reserved bacon bits after reheating keeps the texture and flavor lively.
FAQs
Can I substitute a different type of bean in this recipe?
Absolutely! While cannellini beans are creamy and mild, great for this soup, you can try great northern beans or even small white beans as alternatives without drastically changing the overall flavor and texture.
Is there a vegetarian version of Bean and Bacon Soup with Shellbows and Spinach Recipe?
Yes! Simply omit the bacon and use vegetable broth instead of chicken broth. You can add a smoky flavor by incorporating smoked paprika or liquid smoke, and consider sautéing mushrooms for added umami.
What if I don’t have shellbows pasta? What can I use instead?
Any small pasta shapes like elbow macaroni, ditalini, or even small shells work well. Just make sure to adjust cooking times slightly depending on the pasta’s size and shape.
Why do you add brown sugar to the soup?
Tomatoes can be quite acidic, so the brown sugar balances that acidity with a subtle, mellow sweetness, rounding out the flavors for a perfectly harmonious soup.
Can this soup be made in a slow cooker?
Certainly! Follow the recipe steps to cook bacon and sauté veggies first, then transfer everything to a slow cooker. Cook on low for 4-6 hours and add the pasta during the last 20-30 minutes to avoid overcooking.
Final Thoughts
There is something so incredibly satisfying about a bowl of Bean and Bacon Soup with Shellbows and Spinach Recipe. It checks all the boxes for comforting, nutritious, and downright tasty eating. Once you try this soul-warming soup, it’s bound to become a favorite in your home too—perfect for chilly nights, quick dinners, or whenever you need a little extra cozy magic on your plate. Don’t hesitate—grab your ingredients and get ready to enjoy every hearty spoonful!
Print
Bean and Bacon Soup with Shellbows and Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
A hearty and comforting Bean and Bacon Soup featuring crispy bacon, tender cannellini beans, fresh vegetables, and pasta in a flavorful tomato and chicken broth base. This easy-to-make soup is perfect for a satisfying family meal and topped with fresh spinach and parmesan cheese.
Ingredients
Meat
- 6 strips thick cut bacon, cut into bite-size pieces
Vegetables
- 1 medium onion, chopped
- 2 sticks celery, chopped
- 6 cloves garlic, minced
- 2 cups packed fresh baby spinach
Liquids
- 4 cups chicken broth (plus more if needed)
- 1 (24 fluid ounce) jar DeLallo Passata Tomato Purée
Pantry
- 2 (14 fluid ounce) cans DeLallo Italian Cannellini Beans, drained
- 1/2 teaspoon Italian seasoning
- 1 teaspoon brown sugar
- 2 cups uncooked DeLallo Shellbows Pasta
- Salt & pepper, to taste
Optional Toppings
- Freshly grated parmesan cheese, to taste
Instructions
- Cook the bacon: Cut the bacon into small pieces and add them to a soup pot. Fry over medium-high heat until crispy, about 10 minutes.
- Drain bacon fat: Transfer the crispy bacon to a paper towel-lined plate. Leave 2-3 tablespoons of the bacon fat in the pot for cooking the vegetables.
- Sauté vegetables: Add the chopped onion and celery to the pot with the bacon fat. Sauté for 5 minutes or until they are lightly browned and softened.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add liquids and seasonings: Pour in the chicken broth, passata tomato purée, drained cannellini beans, Italian seasoning, and brown sugar. Stir well to combine. Increase the heat to high and bring the mixture to a boil.
- Cook the pasta: Once boiling, add the shellbows pasta and about three-quarters of the cooked bacon pieces, reserving the rest for garnish. Cook uncovered or with the lid slightly open for 20 minutes, stirring often to prevent sticking and adjusting heat to maintain a rapid simmer. Add more chicken broth if the soup thickens too much.
- Finish with spinach and seasoning: Add the fresh baby spinach and allow it to wilt. Season the soup with salt and pepper to taste.
- Serve: Ladle the soup into bowls, sprinkle the reserved crispy bacon on top, and garnish with freshly grated parmesan cheese if desired. Serve immediately.
Notes
- If you prefer a slightly sweeter soup, do not omit the brown sugar as it balances the acidity of the tomato purée.
- For a thicker soup, cook the pasta a bit longer; add more broth for a thinner consistency.
- To make this soup vegetarian, omit the bacon and use vegetable broth instead.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
