Bacon and White Bean Soup

baconwhitebeansoupprotein This white bean soup is a healthy meal idea that's easy to make with kale or spinach, bacon, savoury broth and white beans. Bonus: It's freezer-friendly.

6 strips thick-cut bacon
⅓ cup chicken broth
2 Tbsp. butter or bacon drippings
1 cup yellow onions, diced
1 cup carrots, diced
1 cup celery, diced
3 cloves garlic, minced
1 tsp. Worcestershire sauce
5 cups chicken broth
2 (15½ oz) cans cannellini beans, drained
1½ cups kale or spinach
½ cup (2 scoops) vanilla whey protein powder (39 g)
½ cup Parmesan cheese, freshly grated

Seasonings:
1 tsp. dried parsley
½ tsp. dried oregano
½ tsp. dried rosemary
½ tsp. dry mustard powder
1 tsp. sea salt
¼ tsp. black pepper, freshly ground
1 pinch red pepper flakes

Cook the bacon in a 4½ qt soup pot slowly over low heat. (I cut my bacon in half, it’s easier to fit it in the pan and have it cook evenly.) While the bacon cooks, measure out the remaining ingredients. Once cooked, set aside on a paper towel-lined plate. Chop once cooled and reserve 2 Tbsp. of bacon drippings. (Butter can be used instead of drippings if preferred)

Add the broth to the pot over medium heat and use a spatula to “clean” the bacon remnants from the bottom of the pot, this will add more flavour to the soup. Simmer until reduced by half, 3-4 minutes.

Add the reserved drippings to the pot along with the onions, carrots and celery. Soften for 5 minutes.

Add the garlic, Worcestershire sauce and seasonings. Stir to combine and cook for 1 minute.

Stir the beans, then add the chicken broth in splashes, stirring continuously. Bring to a boil, then reduce to low. Simmer gently, uncovered, for 30-40 minutes to allow the flavours to concentrate. Stir occasionally as it simmers and run a spatula along the bottom of the pot to lift any beans that might have settled.

Add the kale or spinach and let it soften for 5 minutes. Remove from the heat and stir in the protein powder, Parmesan cheese or add the cheese to the top of serving bowls. Garnish with bacon and serve.

Makes 4-6 servings.

Cook's Notes:

Beans: I use cannellini (white kidney beans) for this recipe, but you can use a variety of different kinds of white beans, including white navy beans or great Northern beans.
For a thicker broth: Use an extra can of beans and blend some of them into the broth with an immersion blender before the kale is added.
The Worcestershire sauce and mustard powder are flavour enhancers in this soup that can't be tasted outright.
Feel free to stir in a little heavy cream or half-and-half at the end over low heat for a little more indulgence.
Grate the Parmesan cheese from a block for best results.
Storage: Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup does freeze/reheat well.