White Bean Soup For One
Single serving white bean soup recipe made with just 1 can of beans. Quick, easy to make and filled with flavor. Ready in 30 minutes!
Servings: 1 bowl
- 1 slice bacon ,cut into ¼-inch strips
- 1 teaspoon olive oil (optional, if not enough grease is left over from the cooked bacon)
- ¼ cup chopped onions
- 1 clove garlic ,minced
- ¼ teaspoon dried rosemary
- ⅛ teaspoon coarsely ground black pepper
- 1 (15.5-ounce can) white beans , rinsed and drained (also called cannellini beans)
- ¾ cup low sodium chicken broth
Cook the bacon in a 2-quart saucepan over medium-high heat, stirring occasionally, until crisp, about 3 minutes. Transfer to a paper towel-lined plate with a fork or a slotted spoon.
If there is not enough of the bacon drippings left in the pot, add 1 teaspoon of olive oil. Add the chopped onions and cook, stirring occasionally for 3 minutes. Stir in the minced garlic, dried rosemary, and pepper. Cook for 1 minute more.
Add the drained beans and broth. Bring to a boil over medium-high heat. Reduce the heat to low and simmer, stirring occasionally for 15 minutes.
Using the back of a spoon, smash the beans slightly to thicken the soup. Pour the soup into a bowl and garnish with the cooked bacon. Enjoy hot.
- I did not use salt in this recipe. Taste the soup after you make it and add salt to taste. Depending on the broth you use, you may or may not need to add salt.
- If you have any vegetables on hand that you need to use up, feel free to chop them and add them to the soup.
- You can use diced ham instead of bacon. Sauté it along with the onions and garlic.
- If you find the soup to be too thick, add a little more broth or water.
Serving: 1serving | Calories: 464kcal | Carbohydrates: 36g | Protein: 7g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 287mg | Potassium: 272mg | Fiber: 1g | Sugar: 2g | Vitamin A: 9IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg