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
Scale
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.
