Marry Me White Bean Soup
This Marry Me White Bean Soup is creamy, cozy, and packed with irresistible flavor from white beans, sun-dried tomatoes, garlic, and herbs. Made in one pot with simple pantry ingredients, this comforting white bean soup recipe is naturally vegetarian, easy to make dairy-free, and perfect for weeknight dinners, meal prep, or entertaining guests.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely diced
- 4 cloves garlic minced
- 1 tablespoon tomato paste
- ½ cup oil-packed sun-dried tomatoes chopped
- 1½ teaspoons Italian seasoning
- ¼ teaspoon red pepper flakes optional
- 2 cans 15 oz each white beans (cannellini or great northern), drained and rinsed
- 4 cups vegetable broth
- Salt and black pepper to taste
- ½ cup cream or coconut milk optional
- 2 cups fresh spinach or chopped kale
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook for 4–5 minutes until soft and translucent.
- Stir in garlic and tomato paste; cook for 30 seconds until fragrant.
- Add sun-dried tomatoes, Italian seasoning, and red pepper flakes. Stir well.
- Add white beans and vegetable broth.
- Bring to a gentle boil, then reduce heat to low.
- Simmer uncovered for 15–20 minutes, stirring occasionally.
- Blend about ⅓ of the soup with an immersion blender for a creamy texture.
- Stir in spinach or kale until wilted.
- Add cream or coconut milk if using. Season to taste and rest for 5 minutes before serving.
Notes
- Blending only part of the soup keeps it creamy while maintaining texture.
- Sun-dried tomatoes add richness and depth—don’t skip them.
- A splash of lemon juice at the end brightens the flavors if needed.