Equipment
Ingredients
Base and Aromatics
- 150 g thick-cut bacon, diced
- 1 yellow onion, diced
- 1 carrot, diced
- 1 celery, diced
- 3 garlic, minced
Broth and Beans
- 500 g cannellini beans, rinsed and drained
- 700 ml chicken broth, low-sodium preferred
- 3 fresh thyme, whole sprigs
- 2 g black pepper, freshly ground
- 60 g baby spinach, washed
Nutrition (per serving)
Method
Place the diced bacon in a cold Dutch oven. Turn the heat to medium and cook until the fat has rendered and the bacon is crispy, about 5 to 7 minutes.
Add the diced onion, carrot, and celery directly to the rendered bacon fat. Sauté until the vegetables are softened and the onions are translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
Pour in the chicken broth, then add the drained cannellini beans and fresh thyme sprigs. Bring the soup to a gentle simmer at around 90°C/194°F and cook for 10 minutes to meld the flavors.
Remove the pot from the heat. Discard the woody thyme stems. Stir in the baby spinach until completely wilted. Season with black pepper.
Chef's Notes
- Starting the bacon in a cold pot rather than a preheated one allows the fat to render slowly, preventing burnt edges and creating a better foundation for cooking the vegetables.
- For a creamier, thicker consistency without adding dairy, use an immersion blender to quickly pulse the soup two or three times before adding the spinach.
- A splash of apple cider vinegar or a squeeze of fresh lemon juice stirred in right before serving provides an essential acidic contrast to the rich, smoky broth.
- If you have a leftover Parmesan cheese rind, toss it into the pot during the simmering stage to add an incredible depth of umami flavor.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Beans may soften slightly upon thawing. Freeze without spinach for best results.
Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave in 30-second bursts.
