CREAMY “Marry Me” White Bean Soup | Heartwarming 30 Minute Recipe

This creamy “marry me” white bean soup is possibly one of the best soups we have ever made here on Spain on a Fork. It’s packed with flavors, super easy to make, and done in a little over 30 minutes using one pot. Serve it next to a garden salad, crunchy baguette, and of course a bottle of Spanish wine for a heartwarming meal.

To make this recipe, I used jarred white beans, which are the same thing as the canned ones. If you prefer to use dried beans, just soak them in plenty of water overnight. Then simmer them the following day for 1 to 2 hours or until just tender.

What gives this soup that creamy goodness is making a roux. Then you add in vegetable broth and milk and gently mix together until slightly creamy. You can also use chicken broth if you like. As for the milk, I used low-fat, but any type of milk can be used, including a plant-based milk. Just make sure it’s at room temperature; otherwise, it can easily curdle.

TIPS & TRICKS to Make this Recipe: This soup will hold for up to 3 to 4 days in the fridge in an air-tight container. When reheating, make sure to use a low heat; that way the creamy texture doesn’t curdle. And add in more liquid as needed.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL 
JARRED SPANISH WHITE BEANS (10% OFF YOUR ORDER WITH COUPON ONAFORK)

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Watch the Video Below on How to Make this CREAMY “Marry Me” White Bean Soup

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CREAMY "Marry Me" White Bean Soup

Course Main Course, Soup

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 432 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 medium yellow onion (finely chopped)
• 6 cloves garlic (roughly chopped)
• 2 1/2 tbsp all purpose flour 20 grams
• 1 tsp dried oregano 1 gram
• 1/2 tsp dried thyme 0.50 grams
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/4 tsp crushed red pepper 0.65 grams
• 2 1/2 cups vegetable broth 600 ml
• 1 cup low fat milk 240 ml
• 1 jar cooked white beans (same as canned) 25 oz / 700 grams
• 1/2 cup chopped sun-dried tomatoes packed in oil 55 grams
• 3 oz baby spinach 90 grams
• 2 tbsp grated Manchego cheese 15 grams
• 1/4 cup chopped fresh basil 10 grams
• 2 tsp lemon juice 10 ml
• sea salt & black pepper

Instructions

1. Heat a stockpot with a medium heat and add in the olive oil

2. After a couple of minutes, add in the chopped onion and garlic, and mix continuously

3. Once the onion and garlic are lightly sautéed, about 4 minutes, add in the flour, continue to mix together, and go for 2 minutes

4. After cooking the flour for 2 minutes, add in the oregano, thyme, paprika, and crushed red pepper, quickly mix together, then add in the vegetable broth and milk (at room temperature), and gently mix together for 4 to 5 minutes

5. Once you end up with a slightly creamy texture with no lumps, about 5 minutes, add in the jarred white beans (drained and rinsed) and the chopped sun-dried tomatoes, gently mix together, then place a lid on the pan and lower to a low heat, simmer for 10 minutes, and gently shake the pan every 2 to 3 minutes

6. After simmering the beans for 10 minutes, remove the lid, add in the spinach, and gently mix together until lightly wilted, then season with salt & pepper, and mix together, then turn off the heat

7. Add in the grated cheese, chopped basil, and lemon juice, and give it one final mix until well mixed

8. Transfer into shallow bowls, serve at once, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

CREAMY "Marry Me" White Bean Soup

Amount Per Serving

Calories 432 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 4g25%

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 11mg4%

Sodium 510mg22%

Potassium 1318mg38%

Carbohydrates 55g18%

Fiber 11g46%

Sugar 6g7%

Protein 19g38%

Vitamin A 2893IU58%

Vitamin C 25mg30%

Calcium 340mg34%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

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