Equipment
Ingredients
Base and Aromatics
- 150 g thick-cut bacon, diced
- 1 yellow onion, diced
- 1 carrot, diced
- 1 celery, diced
- 3 garlic, minced
Broth and Beans
- 500 g cannellini beans, rinsed and drained
- 700 ml chicken broth, low-sodium preferred
- 3 fresh thyme, whole sprigs
- 2 g black pepper, freshly ground
- 60 g baby spinach, washed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 343 kcal
- Protein
- 18 g
- Carbohydrates
- 32 g
- Fat
- 15 g
- Fiber
- 13 g
- Sugar
- 5 g
- Sodium
- 972 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 28 mg
- Potassium
- 1272 mg
- Calcium
- 115 mg
- Iron
- 4.2 mg
- Magnesium
- 30 mg
- Phosphorus
- 107 mg
- Zinc
- 0.8 mg
- Vitamin A
- 288 mcg
- Vitamin C
- 11 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.8 mg
- Vitamin K
- 80 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.20 mg
- Riboflavin
- 0.21 mg
- Niacin
- 2.4 mg
- Folate
- 46 mcg
- Water
- 273 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the diced bacon in a cold Dutch oven. Turn the heat to medium and cook until the fat has rendered and the bacon is crispy, about 5 to 7 minutes.
Add the diced onion, carrot, and celery directly to the rendered bacon fat. Sauté until the vegetables are softened and the onions are translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
Pour in the chicken broth, then add the drained cannellini beans and fresh thyme sprigs. Bring the soup to a gentle simmer at around 90°C/194°F and cook for 10 minutes to meld the flavors.
Remove the pot from the heat. Discard the woody thyme stems. Stir in the baby spinach until completely wilted. Season with black pepper.
Chef's Notes
- Starting the bacon in a cold pot rather than a preheated one allows the fat to render slowly, preventing burnt edges and creating a better foundation for cooking the vegetables.
- For a creamier, thicker consistency without adding dairy, use an immersion blender to quickly pulse the soup two or three times before adding the spinach.
- A splash of apple cider vinegar or a squeeze of fresh lemon juice stirred in right before serving provides an essential acidic contrast to the rich, smoky broth.
- If you have a leftover Parmesan cheese rind, toss it into the pot during the simmering stage to add an incredible depth of umami flavor.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Beans may soften slightly upon thawing. Freeze without spinach for best results.
Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave in 30-second bursts.
Troubleshooting
Soup broth is too thin and watery
Cause: The canned beans did not release enough starch into the broth during the short simmer time
Fix: Use the back of a wooden spoon or a potato masher to crush a handful of beans against the side of the pot, then simmer for 2 additional minutes
Prevention: Mash a portion of the beans manually to encourage starch release
Soup is overly salty
Cause: The combined sodium from the bacon, canned beans, and broth was too high
Fix: Add a splash of water or unsalted broth, and a squeeze of lemon juice to balance the saltiness
Prevention: Use low-sodium broth and thoroughly rinse canned beans before use
Cultural Context
Pork and bean soups are a cornerstone of rustic, agrarian cooking across Europe and the Americas. Historically, combining cured or smoked meats with affordable, protein-rich legumes provided sustained, economical energy for laborers, evolving into the quick comfort food staple we recognize today.
