Slow Cooker Creamy White Bean Noodle Soup with Rosemary Bacon
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty slow-cooker soup with bacon, white beans, kale, butternut squash, and noodles in a creamy broth with herbs. This cozy dish is perfect for cold nights and reheats beautifully.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 slices thick cut bacon, chopped
- 1 tablespoon chopped rosemary
- 1 yellow onion, chopped
- 1-2 cups cubed butternut squash
- 4 carrots chopped
- 4 celery stalks chopped
- 2-4 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves ((or 2 teaspoons dried))
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 teaspoon crushed fennel seeds
- 1 teaspoon smoked paprika
- chili flakes (add to taste)
- 1 pinch kosher salt
- 1 pinch black pepper
- 2 tablespoons tomato paste
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 6 cups low sodium vegetable broth
- 1-2 cans (14 ounces) white beans, drained
- 4-6 cups roughly chopped kale
- 1/2 cup whole milk or heavy cream
- 1/3 cup grated parmesan cheese
- 2-3 cups egg noodles
At a glance
PER SERVING · TIME 380M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 6h
- Sodium
- 1009mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 912mg
- Calcium
- 246mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1009MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.