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.

★★★★★ 1 vote
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

How to Make Turkey Bacon, Cannelini Bean and Vegetable Soup


  • 1Cook 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.
  • 2Cook 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.
  • 3Garnish with cheese and (homemade) croutons.

Printable Recipe Card

About Turkey Bacon, Cannelini Bean and Vegetable Soup

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