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

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 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 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.
    Red onions cooking in a pot.
  • Add the carrots and celery and sauté for 4 minutes, stirring occasionally.
    Sliced carrots, diced celery, and diced red onion cooking in a pot.
  • Add the salt, thyme, rosemary, and red pepper flakes. Stir continuously for 30 seconds.
    Chopped vegetables and spices cooking together in a pot.
  • 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.
    Beans and vegetables in a cream broth in a red pot.
  • 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.
    Marry me white bean soup being made in a red pot.
  • Add the parmesan cheese and spinach and stir till the spinach is slightly wilted.
    Marry me white bean soup with carrots, celery, sun-dried tomatoes, and spinach in a large red pot.
  • 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.

Nutrition

Serving: 1g | Calories: 566kcal | Carbohydrates: 70g | Protein: 26g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 56mg | Sodium: 1503mg | Potassium: 1964mg | Fiber: 17g | Sugar: 12g | Vitamin A: 7923IU | Vitamin C: 17mg | Calcium: 337mg | Iron: 10mg