Creamy “Marry Me” White Bean Soup
Creamy, comforting and packed with beans, vegetables and Mediterranean-inspired flavors, this Marry Me white bean soup makes an easy meal when you want something warm without spending hours in the kitchen.
White beans provide the heart of the dish, while sun-dried tomatoes, spinach, garlic and herbs give the soup plenty of character. A simple flour-based roux combined with broth and milk creates its smooth, creamy texture.
Watch the Recipe Video
Want to see how the dish comes together? Watch the original cooking demonstration from Spain on a Fork below.
Creamy Marry Me White Bean Soup Recipe
A creamy one-pot white bean soup with spinach, sun-dried tomatoes, herbs and cheese.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 6 garlic cloves, roughly chopped
- 2½ tablespoons all-purpose flour
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon sweet smoked paprika
- ¼ teaspoon crushed red pepper
- 2½ cups vegetable broth
- 1 cup milk, preferably at room temperature
- About 25 oz / 700 g cooked white beans, drained and rinsed
- ½ cup chopped oil-packed sun-dried tomatoes
- 3 oz / 90 g baby spinach
- 2 tablespoons grated Manchego cheese
- ¼ cup chopped fresh basil
- 2 teaspoons fresh lemon juice
- Sea salt, to taste
- Freshly ground black pepper, to taste
Step-by-Step Instructions
- Start the flavor base. Place a large soup pot over medium heat and add the olive oil. Add the onion and garlic and cook gently until the onion becomes soft and aromatic.
- Create the creamy base. Sprinkle the flour into the pot. Stir it thoroughly through the onion mixture and allow it to cook briefly. This removes the raw flour taste and helps thicken the finished soup.
- Add the seasonings. Stir in oregano, thyme, smoked paprika and crushed red pepper. Mix briefly so the herbs and spices become fragrant.
- Add broth and milk. Slowly pour in the vegetable broth followed by the room-temperature milk, stirring continuously. Continue cooking gently until the liquid becomes smooth and begins to develop a creamy consistency.
- Add the beans and tomatoes. Stir in the drained white beans and chopped sun-dried tomatoes. Reduce the heat, cover the pot and allow everything to simmer gently so the beans absorb the flavors.
- Add the spinach. Once the soup has simmered and thickened slightly, uncover the pot and fold in the baby spinach. Cook only until the leaves soften and wilt.
- Finish the soup. Turn off the heat. Stir in the grated Manchego, fresh basil and lemon juice. Taste and season with salt and black pepper as needed.
- Serve. Ladle the soup into bowls and serve while warm. Add extra herbs, cheese or black pepper on top if desired.
Cooking Tips
- Drain and rinse canned or jarred beans before adding them to reduce excess liquid and sodium.
- Bring refrigerated milk closer to room temperature before adding it to the hot pot.
- Stir the flour thoroughly into the onion mixture before adding liquid to help prevent lumps.
- Avoid aggressively boiling the soup after adding milk. A gentle simmer will give you a smoother result.
- Add the lemon juice near the end so its fresh acidity remains noticeable.
- The soup may thicken while standing. Add a little extra broth or milk if you prefer a thinner consistency.
Ingredient Substitutions
| Ingredient | Possible Substitute |
|---|---|
| White beans | Cannellini beans, Great Northern beans or other mild white beans |
| Vegetable broth | Chicken broth if the dish does not need to remain vegetarian |
| Milk | An unsweetened plant-based milk suitable for savory cooking |
| Manchego | Parmesan or another flavorful hard cheese |
| Baby spinach | Chopped kale or Swiss chard, allowing extra cooking time |
| Fresh basil | Fresh parsley for a different herbal flavor |
How to Store the Soup
Allow leftover soup to cool before transferring it to an airtight container. Refrigerate it promptly and use within approximately 3 to 4 days.
Because the soup contains milk and cheese, avoid leaving it sitting at room temperature for extended periods.
How to Reheat It
Reheat the soup slowly in a saucepan over low to medium-low heat. Stir occasionally and add a splash of broth or milk if it has become thicker in the refrigerator.
Avoid bringing it to a hard boil because excessive heat can affect the creamy texture.
What to Serve With Marry Me White Bean Soup
This soup is filling enough to serve as the main part of a meal, but simple sides work especially well with its creamy texture.
- Crusty bread or toasted baguette
- Garlic bread
- Simple garden salad
- Roasted vegetables
- Tomato and cucumber salad
- Grilled vegetables
Frequently Asked Questions
What type of white beans are best for this soup?
Cannellini beans and Great Northern beans are both good choices. Any mild, tender white bean can work.
Can I use dried beans?
Yes. Cook dried beans separately until tender before using them in the recipe. Using already-cooked beans keeps this version quick.
Can I make this soup vegetarian?
Yes. Using vegetable broth keeps the soup vegetarian. Check your cheese choice if you follow a strict vegetarian diet, because some traditional cheeses may use animal rennet.
Can I make it without dairy?
You can experiment with unsweetened plant-based milk and a dairy-free cheese alternative. Choose products intended for savory cooking and avoid strongly flavored or sweetened varieties.
Why is my soup too thick?
The flour and beans naturally thicken the soup, and it becomes thicker as it cools. Stir in a small amount of broth or milk until it reaches the consistency you prefer.
Can I make the soup spicy?
Yes. Increase the crushed red pepper or add your preferred chili flakes gradually until the heat level suits you.