Marry Me White Bean Soup (with Mashed Beans and Kale)
This marry me white bean soup is rich, creamy and loaded with sun-dried tomatoes, white beans, wilted kale and fresh basil in a deeply flavorful Tuscan broth
Servings: 4 servings
Ingredients
- 2 Tbsp unsalted butter
- ½ cup finely diced yellow onion about ½ an onion
- 4 cloves garlic minced
- ½ cup sun-dried tomatoes packed in oil, drained and roughly chopped
- 1 tsp each oregano, crushed red pepper, smoked paprika
- ½ tsp each salt, pepper
- 2 15-oz cans white beans divided
- 4 cups vegetable broth
- 4 to 5 cups chopped kale
- ½ cup heavy cream
- ¼ cup chopped fresh basil
- To serve: parmesan, crusty bread
Instructions
- Flavor Base: Heat 2 Tbsp unsalted butter in a large pot over medium heat. Add ½ cup finely diced yellow onion, 4 cloves garlic (minced), ½ cup sun-dried tomatoes, and spices. Cook until onion is a bit soft and translucent, about five minutes.
- Mash Beans: Add 1 15-oz cans white beans (drained). Use a potato masher to mash the beans into a chunky paste.
- Simmer: Add remaining 1 15-oz cans white beans (unmashed) and 4 cups vegetable broth. Cover and let simmer for 15 to 20 minutes.
- Serve: Right before serving, stir in 4 to 5 cups chopped kale, ½ cup heavy cream, and ¼ cup chopped fresh basil. Stir briefly to help the kale wilt. Serve warm, topped with fresh grated parmesan, served with crusty bread.
Notes
Can I make this vegan? Yes, with three swaps. Use olive oil or vegan butter in place of the butter, full-fat coconut cream or a neutral plant-based cream in place of the heavy cream, and either skip the parmesan or use a vegan version. The soup's depth comes from the sun-dried tomatoes and spices, so it holds up well to the swaps.
Can I use dried beans instead of canned? Yes. Cook about one and a half cups of dried white beans until fully tender before starting the recipe, then proceed as written, mashing half and adding half whole. Home-cooked beans have a creamier texture and hold their shape slightly better than canned, which makes them worth the extra step when you have the time.
Store in an airtight container in the fridge for up to four days. The soup thickens as it sits since the mashed beans continue absorbing liquid, so add a splash of broth or water when reheating. Reheat gently on the stovetop over medium-low heat. The flavor is noticeably better on day two.
Freezing works with one caveat: the cream can separate slightly when thawed. For best results, freeze the soup before adding the cream, kale, and basil, then stir those in fresh when reheating. Frozen, it keeps for up to three months.
