Ingredients
Method
Cooking
- In a large pot or Dutch oven, heat over medium heat. Add the bacon strips and cook until crispy, about 5-7 minutes.
- Remove the bacon, leaving the drippings in the pot. Add the onion and sauté for about 3-4 minutes until softened.
- Stir in the garlic and cook until fragrant, around 1 minute.
- Stir in the white beans and then the broth. Bring the mixture to a simmer and let it bubble away for about 10 minutes.
- Using an immersion blender, purée the soup until it reaches your desired creaminess.
- Stir in the heavy cream and spinach, then let it simmer for another 5 minutes.
- Season it with salt and pepper to taste, then ladle the soup into bowls.
- Crumble the reserved bacon on top and sprinkle with fresh parsley or croutons if desired.
Notes
Don’t worry if your soup looks a little lumpy; it adds texture. You can substitute heavy cream with half-and-half for a lighter option. This soup freezes beautifully, so consider doubling the batch.