There is something truly magical about this Marry Me White Bean Soup Recipe that makes it an absolute standout in any meal rotation. Creamy, comforting, and bursting with layers of flavor—from the sun-dried tomatoes’ subtle tang to the earthy herbs and soft spinach—every spoonful feels like a warm hug. Whether you’re craving something cozy on a chilly evening or a nourishing dinner that feels special without being complicated, this soup promises to deliver on all fronts and might just become your new favorite go-to comfort food.
Ingredients You’ll Need
All the ingredients in this soup come together effortlessly to create a harmonious blend of taste, texture, and color. Each element plays an essential role, from the aromatic garlic to the creamy beans and the vibrant baby spinach, ensuring the soup is as pleasing to the palate as it is to the eyes.
- Olive oil: Use good quality olive oil to give the soup a rich, smooth base flavor.
- Small red onion (diced): Adds a mild sweetness and depth, perfectly mellowed when sautéed.
- Garlic (minced): Provides that irresistible savory punch that wakes up the whole dish.
- Chopped celery: Contributes crunch and a subtle freshness balancing the creaminess.
- Sliced carrots: Bring natural sweetness and a pop of bright color.
- Kosher salt: Essential to enhance and bring out all the flavors perfectly.
- Dried thyme: Offers a delicate floral and slightly minty note that brightens the soup.
- Dried rosemary: Infuses a woodsy depth, making every spoonful aromatic.
- Red pepper flakes: Give just the right hint of heat without overpowering the dish.
- Bay leaf: Adds subtle herbal complexity during simmering.
- Vegetable or chicken broth: The flavorful liquid foundation that brings everything together.
- Sun-dried tomatoes (finely chopped): Impart a tangy richness and a delightful chewy texture.
- White beans (canned, drained and rinsed): Provide creamy body and protein to keep the soup satisfying.
- Heavy cream: Creates a luscious, velvety finish that makes this soup truly comforting.
- Grated parmesan cheese: Adds umami depth and a salty, nutty touch.
- Baby spinach: Fresh greens that wilt gently and add a vibrant burst of color.
- Optional chopped fresh basil: A fragrant, fresh garnish to elevate each bowl.
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 for about 3 to 4 minutes. This step builds the base layer of flavor. Then add the minced garlic, sautéing for just 30 seconds to release its fragrance without burning it.
Step 2: Add the Vegetables
Next, stir in the chopped celery and sliced carrots. Cook them for about 4 minutes, allowing their natural sweetness and crisp texture to emerge, which will complement the creamy beans beautifully later on.
Step 3: Season with Herbs and Spices
Sprinkle in kosher salt, dried thyme, rosemary, and red pepper flakes. Stir constantly for 30 seconds to toast these herbs and spices gently, which brings out their full aroma and flavor, lifting the entire soup.
Step 4: Combine the Main Ingredients
Pour in a splash of the broth to deglaze the pot, scraping up those tasty bits stuck at the bottom—flavor gold! Then add the bay leaf, the rest of the broth, chopped sun-dried tomatoes, rinsed white beans, and heavy cream. Stir everything together so the cream mingles with the broth and beans for that luxuriously smooth texture.
Step 5: Simmer and Thicken
Bring the soup up to a gentle boil, then lower the heat and let it simmer for 15 minutes. This allows all those flavors to marry beautifully. Using the back of a ladle or large spoon, press down on the beans repeatedly about 15 to 20 times. Doing this thickens the soup naturally, giving it that comforting, hearty consistency that makes the Marry Me White Bean Soup Recipe so irresistible.
Step 6: Add Cheese and Greens
Stir in the parmesan cheese and baby spinach until the spinach just begins to wilt. The cheese adds a savory richness while the spinach brings a fresh, mild contrast—lightening up the creamy soup and adding vibrant green color.
Step 7: Final Touches
Remove the soup from heat and sprinkle over freshly chopped basil if you like. Serve straight away while warm, enjoying each spoonful bursting with complex but comforting flavors that feel like a big culinary hug.
How to Serve Marry Me White Bean Soup Recipe
Garnishes
Adding garnishes can turn a simple bowl of soup into a feast for the senses. Fresh basil is a classic topping, but for extra texture and flavor, try a drizzle of good olive oil, a sprinkle of extra parmesan, or even some toasted pine nuts for crunch. Each little addition amps up that wow factor.
Side Dishes
This soup pairs wonderfully with crusty artisan bread to soak up every creamy drop. A simple mixed greens salad with a light vinaigrette adds refreshing brightness. For heartier meals, roasted vegetables or a grilled cheese sandwich makes for a delightful combo that suits any occasion.
Creative Ways to Present
Serve your Marry Me White Bean Soup Recipe in rustic bowls topped with those fresh herbs and a Parmesan crisp on the side for extra flair. Offering small bowls for dipping olive oil bread or garlic croutons on top can turn it into an interactive dining experience. When the presentation looks this good, everyone will feel like they’re at a cozy bistro right at home.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen after resting overnight, making for an even more satisfying meal the next day.
Freezing
This soup freezes well if you want to save portions for later. Just cool it completely before transferring to freezer-safe containers. It’s best to leave out the spinach when freezing; add fresh greens when you reheat for the brightest flavor and color.
Reheating
To reheat, warm the soup gently on the stove over medium-low heat, stirring occasionally to prevent sticking. Add fresh spinach or a splash of cream if it has thickened too much. Avoid boiling, as this can change the texture and make it less silky.
FAQs
Can I use other beans instead of white beans?
Absolutely! Cannellini or great northern beans work best due to their creamy texture, but butter beans or even chickpeas could be interesting alternatives, each bringing a unique twist to the soup.
Is this soup suitable for vegetarians?
Yes, it is! Just use vegetable broth in place of chicken broth to keep things vegetarian-friendly without sacrificing any flavor or richness.
Can I make this soup vegan?
With a few swaps, yes! Use a plant-based cream or coconut cream instead of heavy cream and omit the parmesan or use a vegan cheese alternative. The flavor will still be deliciously comforting.
What’s the best way to thicken the soup if I want it chunkier?
For a chunkier soup texture, press down on only half the beans with your spoon while leaving the rest whole. You get a beautiful blend of creamy and chunky in every bite.
Can I prepare this soup in a slow cooker?
Definitely! Sauté your aromatics first as described, then transfer all ingredients to the slow cooker and cook on low for 6-8 hours. Add spinach and cheese just before serving to keep their freshness and texture intact.
Final Thoughts
If you’re looking for a dish that feels like a warm embrace after a long day, the Marry Me White Bean Soup Recipe is your new best friend. Simple yet sophisticated, comforting yet fresh, it brings together humble ingredients in a way that’s bound to impress yourself and anyone lucky enough to share a bowl. Don’t wait to give it a try—you might just find you’re already planning your next pot!
Print
Marry Me White Bean Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4.4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and comforting white bean soup featuring sun-dried tomatoes, aromatic herbs, and fresh spinach, finished with parmesan cheese. This flavorful and hearty soup is perfect for a satisfying lunch or dinner and comes together quickly on the stovetop.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 small red onion, diced
- 4 cloves garlic, minced
- 1 cup chopped celery
- 1 cup sliced carrots
Seasonings & Herbs
- 1 teaspoon kosher salt
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon red pepper flakes
- 1 bay leaf
Liquids & Main Ingredients
- 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
Greens & Garnish
- 4 cups baby spinach
- Optional: chopped fresh basil for topping
Instructions
- Sauté onions and garlic: Heat a large pot over medium-high heat. Add the olive oil and once hot, add the diced onions. Sauté for 3 to 4 minutes or until translucent, stirring occasionally. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Add vegetables: Incorporate the chopped carrots and celery into the pot. Continue to sauté for 4 minutes, stirring occasionally to ensure even cooking.
- Season the base: Sprinkle in the kosher salt, dried thyme, dried rosemary, and red pepper flakes. Stir continuously for 30 seconds to toast the spices and build flavor.
- Deglaze and combine soup ingredients: Pour a splash of the vegetable or chicken broth into the pot to deglaze, scraping up any browned bits from the bottom. Then add the bay leaf, remaining broth, finely chopped sun-dried tomatoes, drained white beans, and heavy cream. Stir well to combine.
- Simmer and thicken: Increase heat to bring the soup to a low boil. Reduce heat and let simmer for 15 minutes. Use the back of a ladle or large spoon to mash the soup down about 15 to 20 times, breaking some of the beans and thickening the texture.
- Add cheese and spinach: Stir in the grated parmesan cheese and baby spinach until the spinach is just wilted, which adds a fresh, vibrant layer to the soup.
- Serve: Remove from heat, discard the bay leaf, and top with optional freshly chopped basil. Serve immediately while warm and enjoy your hearty and creamy white bean soup.
Notes
- You can substitute heavy cream with half-and-half for a lighter version.
- For a vegan option, replace heavy cream with coconut milk and omit the parmesan cheese or use a vegan alternative.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
- The soup can be thickened further by mashing more beans or simmering longer.
- Adjust red pepper flakes to taste for varied heat levels.
