Instructions:
- Cook the Bacon:
- Heat a large pot or Dutch oven over medium heat. Add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate.
- Sauté the Vegetables:
- In the same pot, using the bacon drippings, add the onion, carrots, and celery. Cook for 5–7 minutes until softened. Add the garlic and sauté for another minute until fragrant.
- Add Broth and Beans:
- Stir in the chicken broth, white beans, thyme, and smoked paprika. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15 minutes.
- Blend Part of the Soup:
- Using an immersion blender, blend a portion of the soup directly in the pot to create a creamy texture while leaving some beans and vegetables whole. (Alternatively, transfer about a third of the soup to a blender, blend until smooth, and return it to the pot.)
- Finish with Cream:
- Stir in the heavy cream and cooked bacon (reserve a bit of bacon for garnish if desired). Simmer for another 5 minutes to heat through. Taste and adjust seasoning with salt and pepper.
- Serve:
- Ladle the soup into bowls. Garnish with fresh parsley, grated Parmesan, and a sprinkle of reserved bacon. Serve with crusty bread or crackers for dipping.
Tips:
- Make it heartier: Add a handful of chopped spinach or kale during the last 5 minutes of cooking.
- Vegetarian Option: Skip the bacon and use vegetable broth. Add smoked paprika for a hint of smokiness.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Enjoy this warm and creamy delight, perfect for cozy evenings! 🥓🍲✨