(from home4edu’s recipe box)

I have made this without the 2 heads of roasted garlic and without the Parmesan cheese rinds and it was still great! Serving Suggestions: Cornbread Waffles (recipe on here) and/or cottage cheese.

Source: https://www.cinnamonspiceandeverythingnice.com/white-bean-bacon-and-spinach-soup/

Prep time: 25 minutes
Cook time: 50 minutes
Serves 8 people

Categories: Soup


  • 2 small heads garlic
  • olive oil
  • sea salt and fresh black pepper
  • 8 slices bacon (I used thick-cut)
  • 1 cup yellow onion, diced
  • 3/4 cups carrot, diced
  • 3/4 cup celery, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried rosemary or basil
  • 1/4 teaspoon crushed red pepper flakes
  • 6 cups low-sodium chicken broth
  • 1 cup diced tomatoes
  • Parmesan cheese rinds, optional
  • 4 cups cooked white beans or 2 (14 ounce) cans, drained and rinsed (I used Cannellini)
  • 11 ounces fresh baby spinach leaves, stems removed
  • fresh grated parmesan cheese, for serving


  1. Preheat oven to 375 degrees F. Slice the end off of each garlic bulb so the bulbs are partially exposed. Place them in a small oven-safe baking dish or bowl. Drizzle about a tablespoon of olive oil over each and sprinkle with salt and pepper. Cover with aluminum foil and bake 35-45 minutes until cloves are completely soft and browned. Bake the bacon at the same time. Spread it out on in a large roasting pan and bake about 15 minutes or until crispy, remove and drain on paper towels.

  2. When garlic is cooked, remove and allow to cool until you can safely handle it. Squeeze the bulbs out into a bowl and smash them up with a fork.

  3. Meanwhile in a large soup pot heat a few tablespoons olive oil over medium -low heat. Add carrots, celery, onion, garlic, rosemary, red pepper flakes and season generously with salt and pepper. Cook for about 10 minutes, stirring often until vegetables start to soften.

  4. Add chicken broth, tomatoes, beans and garlic puree. Chop 6 slices of the bacon and add that too.

  5. Bring up to a boil then simmer for 30 minutes (or 45), tasting often and seasoning as needed. Place 2 cups of the soup in blender or food processor and puree until smooth (or use a stick blender and hit it a few times or just a potato masher); add back to soup pot. Stir in spinach leaves. Simmer 5-10 more minutes. Remove Parmesan cheese rinds.

  6. Serve with Parmesan cheese and the remaining bacon slices crumbled over top.

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