Marry Me White Bean Soup
This Marry Me White Bean Soup borrows inspiration from the beloved Marry Me Chicken recipe with a combination of sun-dried tomatoes, garlic, cream and Parmesan. Here, those same flavors are transformed into a hearty, soul-warming vegetarian soup with white beans taking center stage. Finished with basil and extra cheese, it’s cozy, crowd-pleasing and sure to win hearts at the table.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion finely chopped (about 1 cup)
- 3 cloves garlic finely chopped (about 1 tablespoon)
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper
- ½ cup chopped drained julienne-cut sun-dried tomatoes in oil with herbs
- 1 tablespoon lemon juice
- 2 15-ounce cans no-salt-added white beans, rinsed
- 4 cups unsalted vegetable broth
- ½ cup heavy cream
- 2 tablespoons cream cheese softened
- 5- ounce package baby spinach about 5 packed cups
- 1¼ cups grated Parmesan cheese divided
- ¼ cup chopped fresh basil
Instructions
- Melt 2 tablespoons butter in a large Dutch oven over medium heat. Add chopped onion; cook, stirring occasionally, until softened, about 3 minutes. Add chopped garlic, 1 teaspoon oregano, ½ teaspoon salt and ¼ teaspoon crushed red pepper; cook, stirring constantly, until fragrant, about 20 seconds. Add ½ cup chopped sun-dried tomatoes; cook, stirring, until slightly darkened, about 2 minutes. Add 1 tablespoon lemon juice; stir until absorbed, about 20 seconds.
- Stir in rinsed beans and 4 cups broth. Bring to a lively simmer over medium-high heat. Stir in ½ cup cream and 2 tablespoons cream cheese; cook, stirring, until the cream cheese is melted, 2 to 3 minutes.
- Add 5 ounces spinach; cook, stirring occasionally, until wilted, about 2 minutes. Remove from heat. Add 1 cup Parmesan; stir until melted.
- Divide the soup among 6 bowls. Top with ¼ cup basil and the remaining ¼ cup Parmesan.
Notes
To make ahead
Refrigerate in an airtight container for up to 4 days.