If you are looking for a soup that feels like a warm hug in a bowl, the Marry Me White Bean Soup Recipe is here to sweep you off your feet. Creamy, hearty, and bursting with layers of flavor from sun-dried tomatoes, garlic, fresh spinach, and tender white beans, this soup strikes the perfect balance between comforting and sophisticated. Whether you want a cozy night in or a dish that impresses guests without fuss, this recipe will quickly become your new go-to favorite.
Ingredients You’ll Need
The beauty of the Marry Me White Bean Soup Recipe is how straightforward the ingredients are. Each one brings something special to the pot— from the earthy aroma of garlic and rosemary to the vibrant color of baby spinach, every element contributes to a beautifully balanced bowl of soup.
- Olive oil: The foundation for sautéing, adds subtle fruitiness and richness.
- Red onion: Gives a mild sweetness and a bit of bite when cooked down.
- Garlic: Delivers that unmistakable fragrant punch that makes soups sing.
- Celery: Adds crunch and an understated savory note.
- Carrots: Bring natural sweetness and a lovely orange hue.
- Kosher salt: Essential for enhancing all the flavors.
- Dried thyme: Offers woody, piney undertones to deepen the taste.
- Dried rosemary: Introduces an aromatic, slightly minty note.
- Red pepper flakes: For a gentle, warming heat that keeps things exciting.
- Bay leaf: Adds subtle complexity and depth.
- Vegetable or chicken broth: The flavorful base liquid that brings everything together.
- Sun-dried tomatoes: Concentrated tomato sweetness and a chewy texture contrast.
- White beans: Creamy protein that makes the soup filling and hearty.
- Heavy cream: Rounds out the soup with silky richness.
- Parmesan cheese: Adds umami and a savory finish.
- Baby spinach: Fresh, vibrant greens that lightly wilt into the soup.
- Fresh basil (optional): Bright and herbal topping for freshness.
How to Make Marry Me White Bean Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium-high heat. Toss in the diced red onion and let it soften and turn translucent, which brings out its natural sweetness. Adding garlic right after gives the soup its signature warm and inviting aroma — just a quick sauté to prevent it from burning.
Step 2: Build the Vegetable Base
Next, add the carrots and celery. These two add body and texture beyond the basic beans and broth, creating a wonderful flavor foundation that feels both hearty and fresh. Let them soften slightly by sautéing for about four minutes.
Step 3: Season with Herbs and Spice
Sprinkle in the kosher salt, dried thyme, rosemary, and red pepper flakes. Stirring these herbs and spices releases their oils, intensifying the soup’s depth. This simple seasoning combo makes all the difference, infusing the soup with understated complexity without overpowering the other flavors.
Step 4: Add Liquids and Sun-Dried Tomatoes
Pour a splash of broth into the pot to deglaze, scraping up any brown bits stuck on the bottom — that’s pure flavor waiting to enrich your soup. Then add the bay leaf, remaining broth, sun-dried tomatoes, white beans, and heavy cream. Combine everything gently to maintain that lovely creaminess and keep the tomatoes’ concentrated sweetness evenly distributed.
Step 5: Simmer and Thicken
Bring your soup to a gentle boil, then lower the heat and let it simmer for about 15 minutes. After simmering, use the back of a ladle or large spoon to press down on the beans repeatedly. This breaks some of them apart, naturally thickening the soup and creating a luscious, velvety texture that feels absolutely indulgent without any added thickeners.
Step 6: Finish with Cheese and Greens
Stir in the grated Parmesan and baby spinach, gently folding until the spinach wilts slightly. This step adds a cheesy richness and fresh green vibrancy, elevating the dish into a balanced meal you can feel great about.
Step 7: Serve and Garnish
Finally, remove the pot from heat and ladle the soup into bowls. Top with optional fresh basil for a pop of color and fragrant sweetness. This final touch makes it feel special every time.
How to Serve Marry Me White Bean Soup Recipe
Garnishes
Fresh herbs like chopped basil or parsley not only brighten the soup visually but also add that burst of herbaceous flavor that contrasts beautifully with the creamy base. A sprinkle of extra Parmesan or a drizzle of good-quality olive oil lends an elegant finish worth savoring.
Side Dishes
A crusty baguette or garlic bread is the perfect accompaniment, ideal for dipping and soaking up every last spoonful. Light green salads with lemon vinaigrette offer a refreshing counterbalance, making your meal feel complete without weighing you down.
Creative Ways to Present
Consider serving the soup in hollowed-out bread bowls for a fun, rustic touch that’s perfect for entertaining. Or, layer the soup with crispy pancetta or toasted pine nuts on top to introduce a delightful crunch. Pouring the soup into individual ramekins and sprinkling with fresh microgreens can make everyday dining feel like a special occasion.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to four days. Store in an airtight container to preserve freshness, and be sure to remove any fresh herbs before storing to keep flavors crisp and bright.
Freezing
To freeze, cool the soup completely before transferring it to freezer-safe containers or heavy-duty zip bags. It freezes well for up to three months and is a wonderful make-ahead option for busy weeknights or unexpectedly chilly days.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring often. If the soup has thickened too much in the fridge or freezer, simply add a splash of broth or water to loosen it back to your desired consistency while warming.
FAQs
Can I use dried beans instead of canned?
Absolutely! If using dried white beans, soak them overnight and cook until tender before adding to the soup. This adds a little extra prep time but can deepen the flavor and texture even more.
Is this soup vegetarian or vegan friendly?
The base recipe is vegetarian if you use vegetable broth and omit the Parmesan or replace it with a vegan alternative. For a fully vegan version, swap the heavy cream for coconut milk or cashew cream to keep it creamy.
How spicy is the soup?
The red pepper flakes give just a gentle warmth without overwhelming heat. You can easily adjust the amount to suit your taste or omit them completely for a milder flavor.
Can I substitute the heavy cream?
Yes! For a lighter version, use half-and-half or whole milk, although the texture will be less rich. For dairy-free options, creamy plant-based milks like oat or cashew work wonderfully.
What type of white beans work best?
Cannellini beans are ideal for this recipe due to their creamy texture and mild flavor, but great northern beans or butter beans can be delicious substitutes as well.
Final Thoughts
If you’re searching for a soup that feels like it was made just to impress your taste buds and warm your heart, the Marry Me White Bean Soup Recipe is it. Simple ingredients, easy steps, and a luxurious, comforting bowl await you. Gather your skillet, embrace the aroma as it fills the kitchen, and prepare to fall in love with a soup that truly deserves a spot in your recipe rotation.
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Marry Me White Bean Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 to 4.4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This creamy and comforting Marry Me White Bean Soup combines white beans, sun-dried tomatoes, and fresh spinach in a flavorful vegetable broth enriched with heavy cream and parmesan. Perfect for a cozy meal, this hearty soup is packed with savory herbs and a subtle hint of spice.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small red onion, diced
- 4 cloves garlic, minced
- 1 cup chopped celery
- 1 cup sliced carrots
- 1 teaspoon kosher salt
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon red pepper flakes
- 1 bay leaf
- 3 cups vegetable or chicken broth
- ½ cup sun-dried tomatoes, finely chopped
- 2 cans (14.5 ounces each) white beans, drained and rinsed
- ¾ cup heavy cream
- ¼ cup grated parmesan cheese
- 4 cups baby spinach
Optional Garnish
- Chopped fresh basil for topping
Instructions
- Sauté Aromatics: Heat a large pot over medium-high heat and add the olive oil. Once hot, add the diced red onions and sauté for 3 to 4 minutes until translucent, stirring occasionally. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Vegetables: Stir in the chopped carrots and celery, cooking for 4 minutes while stirring occasionally to slightly soften the vegetables.
- Season: Add kosher salt, dried thyme, dried rosemary, and red pepper flakes to the pot, stirring continuously for 30 seconds to toast the spices and release their aroma.
- Deglaze and Add Liquids: Pour a splash of the vegetable or chicken broth into the pot to deglaze and loosen any browned bits from the bottom. Then add the bay leaf, the remaining broth, finely chopped sun-dried tomatoes, white beans, and heavy cream. Stir to combine all ingredients evenly.
- Simmer and Thicken: Increase heat to high and bring the soup to a low boil. Reduce the heat to low and let it simmer uncovered for 15 minutes. Use the back of a ladle or large spoon to press down on the soup about 15 to 20 times to break some of the beans and thicken the texture.
- Add Cheese and Greens: Stir in the grated parmesan cheese and baby spinach until the spinach wilts slightly into the soup.
- Finish and Serve: Remove the pot from heat. Optionally sprinkle with chopped fresh basil before serving immediately for extra freshness and flavor.
Notes
- The soup can be made with either vegetable or chicken broth for preferred dietary needs.
- For a vegan version, substitute heavy cream with coconut milk or a plant-based cream and omit parmesan cheese or use a vegan cheese alternative.
- Adjust red pepper flakes according to your spice tolerance.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on stovetop.
- This soup pairs well with crusty bread or a light salad for a full meal.
