Herbed Cream of Cannellini Soup with Bacon

Prep Time

10 minutes

Cooking Skill


Cook Time

20 minutes




Soup Maker

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1 cup onions cut into 1/2-inch pieces

1 tablespoon EVOO

2 garlic cloves minced

1 cup bacon cut into half-inch pieces (few pieces reserved on side for garnish)

Note: remove one slice of bacon and microwave in until crispy, break into pieces for optional garnish

1 (15.5 ounces) can cannellini beans, drained and rinsed

3 cups low-sodium chicken or vegetable broth

¼ teaspoon red chili pepper flakes

1 teaspoon dried thyme

1 tablespoon fresh rosemary finely chopped

Optional garnish: Microgreens and a drizzle of best quality EVOO

Kosher salt and pepper


  1. In frying pan, set to medium heat, place one tablespoon of EVOO, onions, garlic, bacon, red pepper flakes and sauté for a about 3-5 minutes stirring often. (Do not let mixture caramelize. Then add in cannellini beans and herbs and stir for another minute.)
  2. Pour into soup maker, along with broth to max-fill line, close lid, select smooth program, and press start.
  3. When soup is ready, open lid, pour into each bowl and garnish with microgreens, a few pieces of bacon and a drizzle of your best EVOO for a thicker, creamier consistency. Then pour blended soup into each bowl.


Chef Tip:

*If lactose intolerant, use coconut milk.

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