Description
A rich and comforting white bean soup inspired by the popular “Marry Me” style dishes, featuring creamy broth, sun-dried tomatoes, tender beans, and aromatic herbs for a cozy and flavorful meal.
Ingredients
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped
- 4 cups vegetable broth or chicken broth
- 1/2 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1/3 cup parmesan cheese, grated
- 2 cups fresh spinach or kale
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh basil or parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and cook for 3–4 minutes until softened.
- Stir in minced garlic and chopped sun-dried tomatoes, cooking for about 1 minute until fragrant.
- Add the white beans and pour in the vegetable or chicken broth.
- Season with Italian seasoning and red pepper flakes.
- Bring the soup to a gentle simmer and cook for 10–15 minutes so the flavors blend.
- Stir in heavy cream and grated parmesan cheese until the broth becomes creamy.
- Add spinach or kale and cook for 2–3 minutes until the greens soften.
- Season with salt and black pepper to taste.
- Finish with chopped basil or parsley before serving.
Notes
- Cannellini or great northern beans work best for their creamy texture.
- Blending a small portion of the beans makes the soup thicker and creamier.
- Shredded chicken or cooked sausage can be added for extra protein.
- Coconut milk or plant-based cream can replace heavy cream for a dairy-free version.
- The soup thickens as it sits, so add a splash of broth when reheating.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 310 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 30 mg
