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
Scale
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.