Slow Cooker Creamy White Bean Noodle Soup Recipe
This creamy, hearty white bean noodle soup is made effortlessly in the slow cooker. It’s rich with tender beans, flavorful veggies, soft noodles, and topped with crispy rosemary bacon. A soul-warming, comforting meal that’s perfect for any season!
Ingredients
- 1 lb white beans cannellini or great northern, 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 Garnishes:
- ½ cup grated Parmesan cheese
- ¼ cup chopped parsley
- Crusty bread for serving
Instructions
- Start by cooking diced bacon in a frying pan over medium heat. Stir occasionally until the pieces are golden and crispy. Transfer them to a paper towel-lined plate to drain excess grease. The crispy bacon will add plenty of flavor to the soup.
- Using the leftover bacon fat in the pan, sauté your chopped onion, garlic, carrots, and celery. Cook for about five minutes, stirring occasionally, until the vegetables are softened and aromatic. This quick step adds depth and richness to your soup.
- Transfer the sautéed veggies into your slow cooker. Add the soaked white beans, chicken broth, fresh rosemary sprig, a pinch of salt, and some cracked black pepper. Stir everything well to combine the ingredients evenly. Cover the slow cooker with the lid.
- Set your slow cooker to low and allow the soup to simmer gently for 6–8 hours. This long, slow cooking process softens the beans and deepens the flavors, creating a deliciously creamy and hearty soup base.
- About 30 minutes before serving, stir in the egg noodles and heavy cream. Cover again and cook on low until the noodles are tender. The cream will transform the soup into a silky, luscious masterpiece.
- Once the noodles are cooked, stir in the crispy bacon. Remove the rosemary sprig and taste the soup, adjusting the seasoning if necessary. Ladle the soup into bowls, garnish with Parmesan cheese and parsley, and serve with a slice of crusty bread for dipping!
Notes
- Vegetarian Version: Use vegetable broth and substitute bacon with smoked paprika.
- Dairy-Free: Swap heavy cream for coconut or almond milk.
- More Veggies: Add spinach, kale, or peas!
- Best Beans: Cannellini beans are ultra-creamy, but great northern beans work great too.
- Avoid Mushy Noodles: Always add noodles near the end of cooking.