Ingredients
Scale
- 1 tablespoon olive oil
- 8 slices turkey bacon, chopped
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped turkey bacon and cook until crisp, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Step 2: Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 3: Pour in the chicken broth and bring to a simmer.
- Step 4: Add the rinsed and drained cannellini beans, dried thyme, and black pepper to the pot. Stir well to combine.
- Step 5: Reduce heat to low and simmer for at least 15 minutes to allow the flavors to meld.
- Step 6: Stir in the cooked turkey bacon before serving. Garnish as desired.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally, or microwave in 1-minute intervals until warmed through.
- A dollop of plain Greek yogurt and a sprinkle of fresh parsley brightens each bowl.
- For a richer flavor, consider adding a splash of lemon juice in the last few minutes of simmering to brighten the soup's overall taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American