Introduction
Are you looking for a hearty and comforting soup that’s easy to make and packed with flavor? Look no further! This Slow Cooker Creamy White Bean Noodle Soup with Rosemary Bacon is the perfect dish to warm you up on a chilly day. Combining creamy white beans, tender noodles, and the aromatic touch of rosemary bacon, this soup is sure to become a family favorite.
Ingredients
Main Ingredients
- 1 lb white beans (cannellini or great northern beans, soaked overnight)
- 8 cups chicken broth
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 2 large carrots (sliced)
- 2 celery stalks (sliced)
- 1 cup heavy cream
- 2 cups egg noodles
- 4 slices bacon (diced)
- 1 sprig fresh rosemary
- Salt and pepper (to taste)
Optional Additions
- 1/2 cup grated Parmesan cheese (for garnish)
- 1/4 cup chopped fresh parsley (for garnish)
- Crusty bread (for serving)
Preparation
Preparing the Ingredients
- Soak the Beans: Start by soaking the white beans in water overnight. This helps soften them and reduces the cooking time.
- Chop the Vegetables: Dice the onion, mince the garlic, slice the carrots, and celery.
- Dice the Bacon: Cut the bacon into small pieces.
Equipment Needed
- Slow cooker
- Cutting board and knife
- Frying pan
- Wooden spoon
- Measuring cups and spoons
Cooking Instructions
Step 1: Cook the Bacon
In a frying pan, cook the diced bacon over medium heat until it becomes crispy. Remove the bacon with a slotted spoon and set aside on a paper towel to drain. Keep the bacon fat in the pan.
Step 2: Sauté the Vegetables
Add the chopped onion, garlic, carrots, and celery to the pan with the bacon fat. Sauté for about 5 minutes until the vegetables are softened and fragrant.
Step 3: Combine Ingredients in Slow Cooker
Transfer the sautéed vegetables to the slow cooker. Add the soaked and drained white beans, chicken broth, and the sprig of rosemary. Season with salt and pepper to taste.
Step 4: Slow Cook
Set the slow cooker to low and cook for 6-8 hours, or until the beans are tender and fully cooked.
Step 5: Add Noodles and Cream
About 30 minutes before serving, add the egg noodles to the slow cooker. Stir in the heavy cream and let the soup continue to cook until the noodles are tender.
Step 6: Finish with Bacon
Once the noodles are cooked, stir in the crispy bacon pieces. Remove the sprig of rosemary.
Serving Suggestions
Garnish and Serve
- Garnish with Parmesan and Parsley: Ladle the soup into bowls and top with grated Parmesan cheese and chopped fresh parsley.
- Serve with Bread: Pair the soup with a slice of crusty bread for a complete meal.
Conclusion
This Slow Cooker Creamy White Bean Noodle Soup with Rosemary Bacon is a delicious and comforting dish that’s perfect for any day. The slow cooking process allows the flavors to meld beautifully, creating a rich and satisfying soup that will warm you from the inside out.
FAQs
1. Can I use canned beans instead of dried beans?
Yes, you can use canned beans. Just make sure to drain and rinse them before adding to the slow cooker. Adjust the cooking time accordingly since canned beans are already cooked.
2. Can I make this soup vegetarian?
Absolutely! Simply omit the bacon and use vegetable broth instead of chicken broth for a vegetarian version.
3. How can I make this soup dairy-free?
To make this soup dairy-free, substitute the heavy cream with coconut milk or a non-dairy cream alternative.
4. Can I freeze leftovers?
Yes, this soup freezes well. Let the soup cool completely before transferring it to an airtight container and freezing. Reheat on the stove or in the microwave when ready to eat.
5. What other noodles can I use?
Feel free to use any type of pasta you prefer. Short pasta shapes like rotini, penne, or even spaghetti broken into pieces work well in this soup.
Slow Cooker Creamy White Bean Noodle Soup Recipe
Are you looking for a hearty and comforting soup that's easy to make and packed with flavor? Look no further! This Slow Cooker Creamy White Bean Noodle Soup with Rosemary Bacon is the perfect dish to warm you up on a chilly day. Combining creamy white beans, tender noodles, and the aromatic touch of rosemary bacon, this soup is sure to become a family favorite.
Ingredients
- 4 slices thick cut bacon, chopped
- 1 tablespoon chopped rosemary
- 1 yellow onion, chopped
- 1-2 cups cubed butternut squash
- 4 carrots chopped
- 4 celery stalks chopped
- 2-4 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 teaspoon crushed fennel seeds
- 1 teaspoon smoked paprika
- chili flakes add to taste
- 1 pinch kosher salt
- 1 pinch black pepper
- 2 tablespoons tomato paste
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 6 cups low sodium vegetable broth
- 1-2 cans (14 ounces) white beans, drained
- 4-6 cups roughly chopped kale
- 1/2 cup whole milk or heavy cream
- 1/3 cup grated parmesan cheese
- 2-3 cups egg noodles
Instructions
SLOW COOKER
- 1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. 2. Add the onion, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper. Cook 5 minutes, until fragrant. Remove from the heat and add to the bowl of your crockpot. Stir in the tomato paste, butternut squash, carrots, and celery.3. Add the wine, broth, and a pinch of chili flakes. Cover and cook on low for 6-8 hours or on high for 4-5 hours.4. During the last 15 minutes of cooking, stir in the cream, kale, beans, parmesan, and noodles.4. Serve the soup topped with the reserved rosemary bacon, additional parmesan and fresh oregano, if desired.
STOVE-TOP
- 1. Cook the bacon in a large pot over medium heat until crisp, 5 minutes. Add the rosemary, cook another minute then, remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. 2. Add the onion and cook 5 minutes, until golden. Add the butternut squash, carrots, celery, garlic, thyme, basil, oregano, fennel, chili flakes, and a pinch each of salt and pepper. Cook another 5 minutes, until fragrant. Stir in the tomato paste.3. Pour in the wine and broth. Simmer over medium heat for 20-30 minutes, until the squash is tender.4. During the last 15 minutes of cooking, stir in the cream, kale, beans, parmesan, and noodles.5. Serve the soup topped with the reserved rosemary bacon, additional parmesan and fresh oregano, if desired.
INSTANT POT
- 1. Set Instant Pot to sauté. Add the bacon and cook until crisp, 5 minutes. Stir in the rosemary, cook another minute, then remove from the pot.2. Add the onion, butternut squash, carrots, celery, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper. Cook 5 minutes, until fragrant. Stir in the tomato paste. Turn the Instant Pot off.3. To the instant pot, add the wine, broth, and chili flakes. Cover and cook on high pressure for 4 minutes.4. Once done cooking, use the natural or quick-release function. Set the Instant Pot to sauté. Stir in the cream, kale, beans, parmesan, and noodles. Cook until the kale is wilted, about 10 minutes. Turn the Instant Pot off.5. Serve the soup topped with the reserved rosemary bacon, additional parmesan and fresh oregano, if desired.