Marry Me White Bean Soup
This Marry Me white bean soup is rich, creamy, and deeply comforting—made with tender white beans, sun-dried tomatoes, garlic, Parmesan, and a luxurious broth. It’s a one-pot, protein-packed soup that feels special enough to impress but easy enough for a cozy weeknight dinner. Even better the next day!
Ingredients
- Main Ingredients
- 3 cans 15 oz each white beans (cannellini or great northern), drained and rinsed
- 1 medium onion finely diced
- 4 cloves garlic minced
- Flavor Base & Seasonings
- ⅓ cup sun-dried tomatoes finely chopped
- 1½ teaspoons Italian seasoning
- ¼ teaspoon red pepper flakes optional
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- Pantry Staples
- 2 tablespoons olive oil
- 4 cups vegetable or chicken broth
- Salt and black pepper to taste
Instructions
- Prep
- Dice the onion, mince the garlic, and chop sun-dried tomatoes.
- Drain and rinse the beans.
- Sauté the Base
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook for 4–5 minutes until soft.
- Stir in garlic and cook for 30 seconds until fragrant.
- Build Flavor
- Add sun-dried tomatoes, Italian seasoning, and red pepper flakes.
- Stir for 1 minute.
- Simmer
- Pour in broth and bring to a gentle simmer.
- Stir in white beans and simmer for 10 minutes.
- Blend (Partially)
- Use an immersion blender to blend part of the soup, leaving plenty of whole beans for texture.
- Finish
- Stir in heavy cream and Parmesan cheese.
- Simmer gently for 5 minutes, stirring occasionally.
- Season with salt and black pepper to taste.
- Rest & Serve
- Remove from heat and rest for 5 minutes before serving.
- Garnish with extra Parmesan or fresh herbs if desired.
Notes
- Do not boil after adding cream—keep heat low to avoid curdling.
- Partial blending gives the soup its signature creamy-but-textured feel.
- Beans need adequate salt—taste and adjust at the end.