Q : Should you cook bacon before adding it to soup?

A : Yes, always cook the bacon first. Sautéing it releases the fat and adds smoky flavor to the base of the soup. This step helps build depth and prevents the bacon from being chewy.

Q : What bacon is best for soup?

A : Thick-cut smoked bacon works best—it holds its texture during simmering and infuses the broth with a rich, savory flavor. Pancetta is also an excellent option for a more traditional Italian touch.

Q : Can I use dried beans instead of canned?

A : Absolutely. Soak overnight and cook until tender before adding to the soup.

Q : Can I make this soup vegetarian?

A : Yes! Skip the bacon and use vegetable broth. The beans and veggies still make it hearty.

Italian Bean Soup with Bacon (Hearty + Freezer-Friendly)

Name: Italian Bean Soup with Bacon
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 250g (8.8 oz) smoked bacon or pancetta, diced; 2 tbsp extra virgin olive oil; 8 fresh sage leaves, chopped; 2 sprigs fresh rosemary, chopped; 2 red onions, finely diced; 4 garlic cloves, finely chopped; 2–3 carrots, peeled and chopped; 3–4 celery sticks, chopped; 3 × 400g (14 oz) cans whole peeled plum tomatoes, blended; 1 × 400g (14 oz) can cherry tomatoes; 1.5L (6 ⅓ cups) chicken stock or low-sodium chicken broth; 3 × 400g (14 oz) cans mixed beans (e.g., cannellini, borlotti, butter beans), rinsed and drained; 100g (3-4 cups) kale, cavolo nero or Swiss chard, stalks removed and chopped; 2 tbsp flat-leaf parsley, chopped; Salt and freshly ground pepper, to taste; To serve:; Fresh or toasted ciabatta; Grated Parmesan cheese

Description

A hearty Italian bean soup made with smoky bacon, fresh vegetables, and tender beans simmered in a rich tomato broth. This cozy Italian classic is perfect for meal prep, freezer-friendly, and just the thing for chilly days. Serve it with crusty bread and a sprinkle of parmesan for a satisfying bowl of comfort.

Ingredients

250g (8.8 oz) smoked bacon or pancetta, diced

2 tbsp extra virgin olive oil

8 fresh sage leaves, chopped

2 sprigs fresh rosemary, chopped

2 red onions, finely diced

4 garlic cloves, finely chopped

2-3 carrots, peeled and chopped

3-4 celery sticks, chopped

3 × 400g (14 oz) cans whole peeled plum tomatoes, blended

1 × 400g (14 oz) can cherry tomatoes

1.5L (6 1/3 cups) chicken stock or low-sodium chicken broth

3 × 400g (14 oz) cans mixed beans (e.g., cannellini, borlotti, butter beans), rinsed and drained

100g (3-4 cups) kale, cavolo nero or Swiss chard, stalks removed and chopped

2 tbsp flat-leaf parsley, chopped

Salt and freshly ground pepper, to taste

To serve:

Fresh or toasted ciabatta

Grated Parmesan cheese

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Instructions

1. Cook the bacon.
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced bacon or pancetta and cook for 5–6 minutes until golden and beginning to crisp.

2. Add the herbs.
Stir in the chopped sage and rosemary and let them sizzle in the bacon fat for about 30 seconds to release their fragrance.

3. Add the aromatics.
Add the diced red onions and cook for 5–7 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for another 1–2 minutes.

4. Add the vegetables.
Add the chopped carrots and celery. Cook for 8–10 minutes, stirring occasionally, until they begin to soften.

5. Pour in the tomatoes and stock.
Stir in the blended peeled tomatoes and the can of cherry tomatoes. Pour in the chicken stock and bring everything to a gentle boil. Reduce heat and simmer uncovered for 15 - 20 minutes.

6. Add the beans.
Stir in the rinsed and drained beans. Let the soup simmer for another 5 - 10 minutes to allow the flavors to develop.

7. Add the greens.
Add the chopped kale (or cavolo nero or Swiss chard) and simmer for 3 - 4 minutes, or until tender.

8. Finish with parsley.
Stir in the chopped parsley just before serving. Taste and adjust seasoning as needed.

9. To Serve - Ladle into warm bowls and top with grated parmesan. Serve with warm, toasted ciabatta for dipping.

Notes

Storage Instructions

Fridge: Store in airtight containers for up to 3 days.

Freezer: Portion into freezer-safe containers for up to 3 months.

Defrost/Thaw: Transfer from freezer to fridge overnight, or place the container in a bowl of cold water until loosened.

Reheat: Warm gently on the stove over medium-low heat, stirring occasionally, until hot. Add a splash of broth or water if needed. For single servings, reheat in the microwave in 1–2 minute intervals, stirring in between, until piping hot.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 586
Sugar: 11.1 g
Sodium: 2038.6 mg
Fat: 22.4 g
Carbohydrates: 64.1 g
Protein: 37.3 g
Cholesterol: 41.3 mg