White Bean Soup with Bacon and Chives

5 from 1 reviews


  • 5 slices of bacon
  • 3 medium leeks, or 2 large leeks, cut in half and sliced into half moons
  • 3 cloves garlic, finely minced
  • 3 stalks celery, sliced
  • 1 teaspoon chopped fresh rosemary
  • 1 pinch red pepper flakes
  • 1 bay leaf
  • 3 15.8 oz cans Great Northern Beans, drained
  • 1 32 oz. box chicken stock
  • 12 tablespoons lemon juice
  • Chives for garnish


  1. Chop the bacon up into pieces and fry in a large soup pot
  2. Transfer the bacon onto several layers of paper towels to drain, and pour most of the bacon fat into a cup or bowl (don’t discard, you might need more later)
  3. Add the leeks, celery, and garlic to the same pot
  4. If it looks a little dry, you can add back in a little bit of bacon fat
  5. Saute this mixture until the vegetables have softened and are slightly translucent
  6. Add the rosemary, red pepper flakes, and a little salt and pepper
  7. Pour in your chicken stock and beans, add in your bay leaf, and bring to a boil
  8. Reduce to a simmer and cook, covered, for 15 minutes
  9. Remove the pot from the heat, find and discard the bay leaf, and puree the soup using an immersion blender/stick blender (if you don’t have one, you can puree the soup in a food processor or blender in batches)
  10. Season to taste with salt and pepper, and add your lemon juice to taste
  11. To serve, ladle into bowls and top with crumbled bacon and chopped chives