Turkey Bacon, Cannelini Bean and Vegetable Soup

Linda Dalton


After Hurricane Irene hit Massachusettes last fall, I was without power for 4 days. When the power was restored, I decided to make one of my favorite comfort dishes- Bacon, Bean and Vegetable Soup. This is a quick fix, no fuss recipe for whatever ails you. The beans are creamy, the broth is flavorful, the bacon is smokey and the vegetables and simple spices make this a go-to recipe whenever I've had a tough week.

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4-5 servings


Stove Top


8 slice
turkey bacon cooked and chopped, 1 inch pieces
1 1/2 c
chopped onion
1 large
carrot diced
2 small
celery stalks diced
5 clove
garlic minced
2 Tbsp
canola oil plus any leftover bacon fat
1/2 tsp
1/2 tsp
lemon pepper
dried bay leaves
2 can(s)
14.5 oz each low sodium, fat free chicken broth
2 can(s)
15.5 oz each cannelini beans rinsed and drained
2 Tbsp
hot sauce
3 oz
baby spinach chiffonade


shredded parmesan cheese

Directions Step-By-Step

Cook bacon and set aside. In large pot, add oil and any remaining bacon fat and warm over medium/low heat. Add carrots, celery and onion and stir. Cook about five minutes. Add garlic, salt and lemon pepper. Cover pot and sweat vegetables another 5 minutes. Add cooked turkey bacon.
Cook another minute or two and add bay leaves, broth and beans. Cook 20 minutes covered. Add spinach and hot sauce and cook until spinach is wilted, about 2 minutes. Taste and re-season if necessary.
Garnish with cheese and (homemade) croutons.

About this Recipe

Course/Dish: Bean Soups, Vegetable Soup
Main Ingredient: Beans/Legumes
Regional Style: American