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Bean Soup with Bacon and Crunchy Rice

Bean Soup with Bacon and Crunchy Rice is a great way to make bean soup and use left over risotto.
Prep Time8 hrs
Cook Time2 hrs
Total Time10 hrs
Servings: 8
Author: Angela Roberts


  • 4 cups dried cannellini beans
  • 2 strips bacon
  • 4 cups chicken broth
  • 1 medium white onion diced
  • 4 cloves garlic chopped
  • 2 leeks sliced
  • 2 celery stalks diced
  • 2 carrots diced
  • few fresh thyme sprigs can use rosemary also
  • 1 handful chopped parsley
  • olive oil
  • bay leaf
  • 1 teaspoon fennel seed or 1 cup chopped fennel
  • pinch of red chili pepper
  • reserve leek, celery, carrot tops for first boil of beans
  • grape tomatoes 3 per serving
  • Left over risotto optional
  • Bacon optional


  • sea salt, pepper to season
  • Soak beans overnight in large pot. Water should be at least 3 inches higher than beans.
  • Pick over beans, discarding any that are discolored.Bring beans to a boil in water using carrot tops, . Drain beans.
  • Add to prepared pot below.In large pot, saute bacon until crisp. Remove, chop finely.
  • Add in onion, carrot, celery (and fennel if using fresh) and cook until nearly soft.
  • Add in garlic, cook a minutes, but not browning.
  • Add in chicken broth. Add in beans that were brought to boil and drained)
  • Add in fennel seed, parsley, bay leaf, thyme, red pepper.
  • Cook for at least two hours.
  • Once beans are cooked through, remove 1/4 to 1/3 and using a blender or immersion blender, blend to a puree. Return to soup. Remove thyme sprigs, bay leaf
  • Add in optional crunchy rice and bacon..


Crunchy Rice
Cook 4 slices bacon
Remove, finely chop, divide.
Add cooked rice to pan and stir fry until crisp.
Ladle bean soup into individual bowls. Add in 3-4 grape tomatoes, sliced lengthwise to each serving .
Add in some raw spinach leaves to each bowl. Mix. Top with sprinkle pecorino cheese, crunchy rice and extra bacon bits.