This bean and bacon soup recipe is simple, hearty, and comforting with bacon, cannellini beans, and pasta in a tasty tomato broth.
This post is sponsored by DeLallo – thank you for supporting the brands that keep Salt & Lavender cooking! I only work with brands whose products I love. All opinions are my own.
This bacon and bean soup is reminiscent of Pasta e Fagioli - the rustic Italian staple of pasta and beans. In this version I replaced the pancetta with bacon, the diced tomatoes with passata (tomato purée), and added some fresh spinach in towards the end.
I used a few of DeLallo Foods' delicious products in this soup. This Pennsylvania-based family-owned business has everything from pasta, sauces, and specialty cheeses to gourmet gift baskets for the food lover in your life! Their products are available in grocery stores across the U.S. and on their website.
For this soup I chose DeLallo's shellbows. They're a fun hybrid pasta shape (a combo of shells and elbow macaroni). They're made from the highest quality durum wheat and are so satisfying to bite into. DeLallo's passata is made from handpicked Italian plum tomatoes that are strained so that it's deliciously smooth. Its texture is similar to crushed tomatoes, so it works well in soups and sauces. Finally, their cannellini beans are silky and creamy and work well in everything from soups and chilis to salads.
How to make bean and bacon soup (overview):
Cut the bacon into small pieces and cook it in a soup pot until crispy, then transfer it to a paper towel lined plate. Leave a couple of tablespoons of the bacon fat in the pot, and then sauté the onions and celery in it. Stir in the garlic, followed by the broth, passata, beans, Italian seasoning, and sugar. Bring the soup to a boil, then add in the shellbows and most of the bacon (reserve some for topping bowls). Cook the soup for 20 minutes or until the pasta is tender. Stir in the spinach. Serve and top each bowl with the remaining bacon and freshly grated parmesan cheese. (Full ingredients & instructions are in the recipe card below)
Recipe notes & tips:
- If you find the soup is getting a bit thick (either while cooking or when reheating leftovers), simply add in another splash of chicken broth until your desired texture is reached.
- I like to use thick-cut bacon for this recipe. If you want to use regular bacon, I'd use more than six slices.
- The pasta will soak up the broth, so if you're planning on making this ahead of time/freezing most of it, I would cook the pasta separately and add it in just prior to serving.
- I like to add a pinch of sugar to enhance the sweetness of the tomatoes, but you can leave it out if you prefer.
More recipes using DeLallo's delicious products:
- Easy Risotto with Sun-Dried Tomatoes, Basil, and Chicken
- Spicy Italian Sausage Gnocchi
- Chicken Arrabiata Pasta
- Sausage Pesto Pasta
- Pappardelle with Shrimp, Garlic, and Olive Oil
Questions about this bean and bacon soup? Made this recipe? Talk to me in the comments below!
Bean and Bacon Soup
- 6 strips bacon (thick cut preferred) cut into bite-size pieces
- 1 medium onion chopped
- 2 sticks celery chopped
- 6 cloves garlic minced
- 4 cups chicken broth + more if needed
- 1 (24 fluid ounce) jar DeLallo Passata Tomato Purée
- 2 (14 fluid ounce) cans DeLallo Italian Cannellini Beans drained
- 1/2 teaspoon Italian seasoning
- 1 teaspoon brown sugar see note
- 2 cups uncooked DeLallo Shellbows Pasta
- 2 cups (packed) fresh baby spinach
- Salt & pepper to taste
- Freshly grated parmesan cheese to taste (optional but recommended)
- Cut the bacon into small pieces, add it to a soup pot, and fry until crispy over medium-high heat (about 10 minutes).
- Transfer the bacon to a paper towel lined plate. Leave about 2-3 tablespoons of the bacon fat in the pot.
- Add the onion and celery to the pot and sauté for 5 minutes or until lightly browned.
- Stir in the garlic and cook for about 30 seconds.
- Add the broth, passata, beans, Italian seasoning, and sugar to the pot. Give it a good stir, increase the heat to high, and bring it to a boil.
- Once boiling, add in the shellbows and about 3/4 of the bacon (reserve the rest for topping each bowl). Cook, uncovered (or with the lid slightly open) for 20 minutes or until the pasta is cooked. Stir it fairly often so the pasta doesn't stick, and adjust the heat as needed to maintain a rapid simmer. Add more chicken broth if the soup gets too thick.
- Add in the spinach and let it wilt, then season the soup with salt & pepper as needed and serve immediately with the remaining bacon sprinkled on top, along with some freshly grated parmesan cheese.
- Serves 4-6.
- A pinch of sugar enhances the sweetness of the tomatoes, but you can leave it out if you prefer!