White Bean Soup with Smoked Bacon & Truffle Oil


Warm, velvety bean soup with plenty of winter vegetables, smoky bacon, and garnished with earthy white truffle oil.

Prep Time: 30 minutes
Cook Time: 1 1/2 Hours
Total Time: 2 hours
Serves: 12


  • 1 ½ C. Nueske’s Applewood Smoked Bacon, chopped
  • 2 Tbsp. Olive Oil
  • 3 C. Yellow Onion, diced
  • 2 Cloves Garlic, diced
  • 2 C. Celery, diced
  • ½ C. Carrot, peeled and diced
  • ½ C. Parsnip, peeled and diced
  • 4 15 oz. cans Navy or Northern Beans, drained and rinsed
  • 4 C. Chicken Stock
  • 1 tsp. Cumin
  • 1 tsp. Tabasco Sauce
  • Salt and Pepper, to taste
  • White Truffle Oil, for drizzling


  • In a large stock pot, over low heat, cook the chopped Nueske’s Applewood Smoked Bacon lightly golden brown. Remove ½ cup of the bacon for garnishing finished soup.
  • Turn heat up to medium and add olive oil to the stock pot. Next, add the diced onion, garlic, celery, carrot, and parsnip, and sweat until onion is translucent.
  • Add rinsed beans, chicken stock, and cumin to the stock pot. Bring to a boil and then simmer for 20 minutes. Add Tabasco sauce, remove from heat and let cool for 1 hour.
  • Carefully pour some of the soup into a heat-resistant food processor or blender. Blend the soup until smooth and velvety. You may have to do this part of the process in several batches.
  • Place blended soup back in stock pot. Salt and pepper to taste.
  • Reheat amount desired, top with reserved cooked Nueske’s Applewood Smoked Bacon and white truffle oil, and serve.



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