Name: Marry Me White Bean Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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 - chopped fresh basil for topping

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This delicious Marry Me Tuscan White Bean Soup is magical! It's a fantastic vegetarian meal that's cozy and delicious.

Flavor packed with sun-dried tomatoes, spinach, and parmesan, this hearty 'marry me' soup is ready in 40 minutes. If you love Marry Me Chicken, you've got to try this recipe! Try my Marry Me Butter Beans as well!

Marry me white bean soup with spinach in a white bowl with a silver spoon.

Marry Me Bean Soup Features

This cozy weeknight soup recipe is full of hearty vegetables and fiber filled beans!
A fantastic one-pot recipe the whole family will love!

Tuscan Bean Soup Ingredients

White Beans - using canned white beans makes this recipe a cinch - no long simmering time to get tender beans needed here! Use Cannelini beans or Great Northern beans.
Vegetables - you'll use onion, carrots, and celery to form the vegetable base of the soup. I recommend using red onion in this recipe, but it can be swapped for yellow onion if you'd prefer. I like using baby carrots and slicing them into coins.
Sun-dried Tomatoes - if possible, use sun-dried tomatoes packed in oil for the best flavor and texture.
Vegetable Stock - vegetable stock/broth or chicken stock both work for this recipe.
Spices - a combination of salt, dried thyme, dried rosemary, red pepper flakes, and a bay leaf add herbaceous goodness to the soup. If you are sensitive to spice, leave out the red pepper flakes or half the amount.
Heavy Cream - you'll use less than a cup of heavy cream but it adds fantastic creamy flavor to the soup.
Parmesan - a little bit of grated parmesan cheese adds richness to the soup. Feel free to sprinkle a little extra on top before serving as well!
Spinach - stir a bunch of fresh baby spinach into the soup just before serving. It looks beautiful and adds wonderful fresh green flavor.

See the recipe card for quantities.

Ingredients for marry me white bean soup on a marble background.

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Marry Me White Bean Soup

This wonderful creamy soup with white beans and sun-dried tomatoes is a delicious take on the 'marry me' recipes.

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Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Author: Emily Wilson

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 - chopped fresh basil for topping

Instructions

Heat a large pot over medium-high heat. Add the olive oil and once it is hot, add the onions and allow them to sauté for 3 to 4 minutes or until translucent, stirring occasionally. Add the garlic and sauté for 30 seconds.
Add the carrots and celery and sauté for 4 minutes, stirring occasionally.
Add the salt, thyme, rosemary, and red pepper flakes. Stir continuously for 30 seconds.
Add a splash of the vegetable stock to deglaze the bottom of the pot, then add the bay leaf, remaining vegetable stock, sun-dried tomatoes, white beans, and heavy cream. Stir to combine.
Turn the heat up to high and bring the soup to a low boil. Reduce heat and allow the soup to simmer for 15 minutes. Using the back of a ladle or large spoon crush the soup down to break some of the beans, about 15 to 20 times. This will thicken the soup.
Add the parmesan cheese and spinach and stir till the spinach is slightly wilted.
Remove the soup from the heat and top with optional fresh herbs. Serve immediately.

Notes

Storage - leftover soup can be saved for up to 4 days in the refrigerator in an airtight container.

Reheat - in the microwave or on the stovetop dill desired temperature is reached. Spinach will continue to wilt, so you may want to add an additional handful.

Freeze - save in the freezer for up to 3 months in a freezer-safe bag.