Question 1

Can I use dried beans instead of canned?

Accepted Answer

Yes, but the cooking process will be longer. You’ll need about 1 ½ cups cooked beans for every can of beans in the recipe. Be sure the beans are fully cooked and tender before adding them to the soup.

Question 2

Can I make this soup vegetarian?

Accepted Answer

Absolutely. Simply skip the bacon and sauté the vegetables in 1–2 tablespoons of olive oil. To bring back a little smoky depth, add ¼ teaspoon smoked paprika along with the other seasonings.

Question 3

Can I make this in a slow cooker?

Accepted Answer

Yes. Follow Steps 1–2 as written, then transfer everything (except the spinach and lemon juice) to a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Stir in the spinach and lemon juice during the last 10 minutes.

Question 4

Can I freeze this soup?

Accepted Answer

Yes, it freezes very well. For best texture, freeze without the spinach and add it when reheating. Store in an airtight container for up to 3 months.

Question 5

My soup looks too thick. What should I do?

Accepted Answer

The blended beans thicken the broth as it cools. Add a splash of broth or water, stir, and adjust until it reaches your preferred consistency.

Question 6

What if I don’t have Italian seasoning?

Accepted Answer

Use 1 teaspoon dried thyme + ½ teaspoon dried rosemary, or your favorite dried herb blend. This recipe is very flexible.

Question 7

Does the lemon juice make it sour?

Accepted Answer

Not at all. It simply brightens the flavors and balances the richness of the beans and bacon. Start with a tablespoon and add more to taste.

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