White Bean and Spinach Soup with Bacon

Here’s a comforting, hearty recipe for White Bean and Spinach Soup with Bacon—rustic, savory, and perfect with crusty bread.

6 slices thick-cut bacon, chopped
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 tsp dried thyme
½ tsp crushed red pepper flakes (optional)
4 cups chicken broth
2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
1 bay leaf
Salt and black pepper, to taste
4–5 cups fresh baby spinach
1 tbsp lemon juice or apple cider vinegar
2 tbsp olive oil (if needed)

Cook the Bacon
In a large pot or Dutch oven over medium heat, cook bacon until crisp.
Remove with a slotted spoon and set aside, leaving drippings in the pot.
Build the Base
Add onion, carrots, and celery to the bacon fat. Sauté 5–7 minutes until softened.
Stir in garlic, thyme, and red pepper flakes; cook 30 seconds until fragrant.
Simmer the Soup
Pour in chicken broth, add beans and bay leaf.
Bring to a gentle boil, then reduce heat and simmer 15–20 minutes.
Add Spinach & Finish
Stir in spinach until wilted, about 2 minutes.
Add lemon juice, reserved bacon, and season with salt and pepper.
Serve
Remove bay leaf and ladle into bowls.

Creamier Texture: Mash or blend 1 cup of beans before adding.
Smokier Flavor: Add a pinch of smoked paprika.
Extra Rich: Finish with a drizzle of olive oil or a parmesan rind during simmering.

If you want, I can adapt this into a slow cooker, Instant Pot, or vegetarian version (without bacon but still full of flavor).