If you’re searching for a bowl of comfort that feels like a warm hug, look no further than this Marry Me White Bean Soup Recipe. It’s a creamy, savory delight filled with tender white beans, fragrant herbs, and rich Parmesan cheese that sings with every spoonful. The combination of sun-dried tomatoes and fresh spinach adds a vibrant burst of flavor and color, making this soup not only nourishing but downright delicious. Perfect for cozy evenings or impressing guests with something heartwarming and homemade, this recipe is bound to become a cherished staple in your kitchen.
Ingredients You’ll Need
Every ingredient in the Marry Me White Bean Soup Recipe plays a crucial role in building layers of flavor and texture, while keeping the preparation simple and approachable. These essentials come together to create a soup that balances creaminess, herbaceous notes, and a touch of spice perfectly.
- Olive oil: The base that sautés the aromatics and adds a subtle fruity richness.
- Red onion: Adds sweetness and depth when softened.
- Garlic: Gives a fragrant punch that elevates the flavor profile.
- Celery: Brings a slight crunch and freshness to the soup’s texture.
- Carrots: Offer gentle sweetness and vibrant color.
- Kosher salt: Enhances and balances the flavors throughout.
- Dried thyme: Provides a subtle herbal aroma that complements the beans.
- Dried rosemary: Adds a woodsy, fragrant note that deepens the soup.
- Red pepper flakes: Deliver a hint of spicy warmth without overpowering.
- Bay leaf: Infuses a subtle earthiness during simmering.
- Vegetable or chicken broth: The flavorful, savory liquid base.
- Sun-dried tomatoes: Impart a tangy, concentrated burst of umami.
- White beans: Provide creamy texture and protein to the soup.
- Heavy cream: Rounds out the soup with luscious richness.
- Parmesan cheese: Adds salty depth and a nutty finish.
- Baby spinach: Brings vibrant green color and mild earthiness.
- Fresh basil (optional): A bright, fresh topping to brighten each bite.
How to Make Marry Me White Bean Soup Recipe
Step 1: Sauté Aromatics
Start by heating olive oil in a large pot over medium-high heat until it shimmers. Toss in the diced red onion and cook until it becomes translucent and soft, about 3 to 4 minutes. Adding garlic next, sauté just 30 seconds to release its fragrance—this quick step is where your soup’s aromatic foundation begins and sets the tone for all the incredible flavors ahead.
Step 2: Add Vegetables and Herbs
Next, add the chopped carrots and celery, cooking them for about 4 minutes. This softens the vegetables while they soak up some of the oil and aromatics, increasing the overall flavor complexity. Sprinkle in the kosher salt, dried thyme, dried rosemary, and red pepper flakes, stirring continuously for 30 seconds so the spices toast lightly and release their aromatic oils.
Step 3: Deglaze and Build the Soup Base
Pour a splash of the broth into the pot to deglaze, scraping up any browned bits on the bottom—this little bit of caramelized flavor adds a savory depth. Then add the bay leaf, remaining broth, sun-dried tomatoes, white beans, and heavy cream. Stir gently to combine all those gorgeous ingredients, preparing your soup for the simmering phase.
Step 4: Simmer and Thicken
Bring the soup up to a low boil over high heat, then reduce the heat to a gentle simmer for 15 minutes. This step allows the flavors to meld beautifully. Using the back of a ladle or large spoon, mash the beans about 15 to 20 times. This creates a creamy thickness without pureeing the entire pot, delivering a lovely rustic texture that’s both hearty and cozy.
Step 5: Finish with Cheese and Greens
Stir in the grated Parmesan cheese and baby spinach until the spinach wilts just softly—this adds not only creaminess but also a vibrant burst of color and nutrients. Once everything is combined, remove the pot from the heat. Your Marry Me White Bean Soup Recipe is now ready to be enjoyed!
How to Serve Marry Me White Bean Soup Recipe
Garnishes
A sprinkle of fresh chopped basil elevates the soup with a bright, herbaceous contrast to the creamy richness. You can also add a drizzle of good olive oil or a few shavings of Parmesan for extra indulgence. These simple additions instantly turn your soup into a bowl worthy of sharing, whether for a cozy night in or a friendly gathering.
Side Dishes
This soup pairs perfectly with crusty bread or garlic toast for dipping and soaking up every last drop. A light, crisp salad with lemon vinaigrette balances the richness beautifully. For a heartier meal, a side of roasted vegetables or a warm grain like quinoa makes an excellent complement.
Creative Ways to Present
For a fun twist, serve the soup in individual bread bowls that soak up the flavors as you eat. You can also top the soup with toasted pine nuts or crispy sage leaves to add crunch and elevate the presentation. A swirl of pesto makes for a colorful and aromatic finish that will wow anyone enjoying the Marry Me White Bean Soup Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover Marry Me White Bean Soup keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it a fantastic dish to prepare ahead for busy days when you want a comforting meal ready to go.
Freezing
This soup freezes well, too. Allow it to cool completely, then store it in freezer-safe containers or heavy-duty zip-top bags for up to 3 months. Be sure to leave some space at the top for expansion. The creamy base will stay luscious after freezing, making this soup a convenient make-ahead option.
Reheating
To reheat, thaw the soup overnight in the fridge if frozen. Warm it in a saucepan over medium heat, stirring occasionally to prevent sticking. If the soup thickens too much, add a splash of broth or water to loosen it back up. Finish with a fresh sprinkle of Parmesan or herbs to revive the vibrant flavors.
FAQs
Can I use canned beans instead of dried beans?
Absolutely! The Marry Me White Bean Soup Recipe calls for canned white beans because they save time and still provide the perfect creamy texture. Just be sure to drain and rinse them well to keep the soup from becoming too salty or thick.
Is there a vegan version of this soup?
You can easily make this recipe vegan by swapping the heavy cream for full-fat coconut milk or cashew cream and using vegetable broth. Omit the Parmesan or replace it with a vegan cheese alternative or nutritional yeast for that cheesy umami punch.
Can I add other vegetables to this soup?
Definitely! Feel free to add diced potatoes, zucchini, or even kale to customize the soup to your liking. Just adjust the cooking time so the veggies are tender but not mushy. These additions can enhance both texture and nutritional value.
What’s the best way to thicken the soup if I want it heartier?
Besides mashing some beans, you can stir in a small amount of instant mashed potato flakes or a slurry made from cornstarch and water during the simmering step. Just add gradually and stir well to reach your desired consistency without losing the soup’s creamy character.
Can I prepare this soup in a slow cooker?
Yes! Start by sautéing the aromatics on the stove, then transfer everything to your slow cooker. Cook on low for 6 to 8 hours or on high for about 3-4 hours. Add the Parmesan and spinach near the end to keep their flavors fresh and vibrant.
Final Thoughts
If you’re ready for a recipe that feels like a warm embrace and is sure to impress with its rich layers of flavor, don’t hesitate to try this Marry Me White Bean Soup Recipe. Putting it together is straightforward, and the results are so satisfying you might just find yourself making it again and again. Trust me, once you taste that creamy goodness and fragrant herbs singing in every spoonful, this soup will become your new favorite comfort food to share with loved ones.
Print
Marry Me White Bean Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Marry Me White Bean Soup is a creamy, flavorful, and hearty soup combining tender white beans, sun-dried tomatoes, aromatic herbs, and fresh baby spinach. This easy-to-make stovetop soup is perfect for a comforting meal, balancing creaminess with a subtle kick from red pepper flakes and freshness from parmesan cheese and basil.
Ingredients
Vegetables & Aromatics
- 1 small red onion (diced)
- 4 cloves garlic (minced)
- 1 cup chopped celery
- 1 cup sliced carrots
- 4 cups baby spinach
- optional – chopped fresh basil for topping
Herbs & Seasonings
- 1 teaspoon kosher salt
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon red pepper flakes
- 1 bay leaf
Liquids & Dairy
- 1 tablespoon olive oil
- 3 cups vegetable or chicken broth
- ¾ cup heavy cream
- ¼ cup grated parmesan cheese
Beans & Tomatoes
- 2 cans (14.5 ounces each) white beans (drained and rinsed)
- ½ cup sun-dried tomatoes (finely chopped)
Instructions
- Sauté Onions and Garlic: Heat a large pot over medium-high heat. Add the olive oil and once hot, add the diced onions. Sauté for 3 to 4 minutes until the onions become translucent, stirring occasionally. Then add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Add Carrots and Celery: Add chopped carrots and celery to the pot and continue to sauté for 4 minutes, stirring occasionally to soften the vegetables.
- Season the Vegetables: Sprinkle in the kosher salt, dried thyme, dried rosemary, and red pepper flakes. Stir continuously for about 30 seconds to evenly distribute the spices and release their aromas.
- Deglaze and Add Liquids & Beans: Pour a small splash of vegetable or chicken broth into the pot to deglaze, scraping up any browned bits from the bottom. Then add the bay leaf, remaining broth, finely chopped sun-dried tomatoes, drained and rinsed white beans, and heavy cream. Stir everything to combine well.
- Simmer and Thicken the Soup: Increase the heat to high and bring the soup to a low boil. Once boiling, reduce the heat and let it simmer gently for 15 minutes. Use the back of a ladle or large spoon to press down and crush some of the beans about 15 to 20 times; this helps thicken the soup naturally.
- Add Parmesan and Spinach: Stir in the grated parmesan cheese and baby spinach. Continue stirring until the spinach is slightly wilted but still vibrant green.
- Finish and Serve: Remove the pot from heat. Remove and discard the bay leaf. Optionally, top the soup with chopped fresh basil for an extra burst of flavor. Serve the soup immediately while warm.
Notes
- For a vegan version, substitute heavy cream with coconut cream or cashew cream and omit parmesan or use a vegan cheese alternative.
- You can use either vegetable or chicken broth depending on dietary preference.
- Sundried tomatoes add a concentrated umami flavor; ensure they are finely chopped for better texture.
- Simmering and crushing some beans thickens the soup without needing flour or starch.
- Adjust red pepper flakes to taste for spiciness level.
- Leftover soup keeps well in the fridge for up to 3 days and can be reheated gently on the stovetop.
