1-First, rinse and soak 1 lb. of dried white beans such as Great Northern overnight. This step softens them up, cuts down cooking time, and helps them cook evenly without turning mushy trust me, it’s a game-changer for that perfect texture.

2-In a large pot, cook 1 lb. of thick-cut bacon cut into 1-inch pieces over medium heat until it’s crispy. Once done, set the bacon aside and keep that flavorful bacon fat in the pot for the next steps it adds so much depth to the soup.

3-Sauté 1 diced onion, 2 large peeled and diced carrots, 2 stalks of diced celery, and 4 finely chopped garlic cloves in the bacon fat over medium heat for about 5-7 minutes until they’re softened and aromatic. This is where the magic happens, building layers of flavor.

4-Drain the soaked beans and add them to the pot with the sautéed vegetables, along with 4 cups of low-sodium chicken stock, 2 tablespoons of tomato paste, 2 bay leaves, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. For more on easy chicken dishes that complement soups, check out our chicken enchiladas recipe for inspiration.

5-Bring the mixture to a boil, then reduce the heat and simmer uncovered for 1 to 1.5 hours until the beans are tender. Stir occasionally and add a bit of water or more stock if it gets too thick keeping an eye on it ensures everything blends just right.

6-Chop the cooked bacon and stir it back into the soup. Taste and adjust seasoning with more salt or pepper if needed, then let it simmer for another 10 minutes to meld those flavors together.

7-For serving, ladle it hot into bowls and top with chopped fresh parsley and 3 chopped Roma tomatoes for a fresh twist. If you’re adapting for dietary needs, make those swaps in each step to keep it delicious for everyone.