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
Scale
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.
