Bacon and bean soup
A hearty, vegetable-packed soup made rich with bacon, herbs, and a splash of sherry vinegar. Finished in a pressure cooker for quick, deep flavor, this comforting dish is loaded with beans, pasta, and greens - perfect for a nourishing meal.
Updated : 30 June, 2025
Easy
About 20 min.
Ingredients
50 milliliters
Olive oil
300 grams
Smoked bacon
2 tablespoon
Red wine vinegar
2
Red onion
2
Carrot
2
Garlic
2
Celery stalk
1
Leek
2
Potato
6
Cherry tomatoes
bunch
Rosemary
130 grams
Pasta
2 liter
Meat broth
400 grams
White beans
handful
Broccoli
100 grams
Spinach
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To start, heat oil in a heavy-based saucepan over high heat. Add the chopped bacon, season, and fry for 3-4 minutes until it begins to caramelise - be careful not to let it burn. Deglaze the pan with vinegar, scraping up any browned bits.
Step 2
Add the chopped red onions and carrots, grated garlic, chopped celery, and leek. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened.
Step 3
Next, stir in the chopped potatoes and tomatoes, and add the rosemary and thyme bundle. Use a wooden spoon to squash the tomatoes slightly and bring the mixture to a simmer.
Step 4
In a separate saucepan, heat the beef stock over high heat. Add the pasta to the vegetable mixture, then pour in the simmering stock.
Step 5
Carefully transfer the soup into a pressure cooker. Bring it up to pressure and cook for 5 minutes.
Step 6
Turn off the heat and allow the pressure to release slowly. Once safe, open the cooker and remove the rosemary and thyme bundle along with the tomato vines.
Step 7
Stir in the cannellini beans, broccoli, and spinach. Let the soup sit for 5 minutes, allowing the greens to soften in the residual heat. Serve hot.