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
CREAMY "Marry Me" White Bean Soup
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
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Heat a stockpot with a medium heat and add in the olive oil
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After a couple of minutes, add in the chopped onion and garlic, and mix continuously
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Once the onion and garlic are lightly sautéed, about 4 minutes, add in the flour, continue to mix together, and go for 2 minutes
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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
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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
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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
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Add in the grated cheese, chopped basil, and lemon juice, and give it one final mix until well mixed
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Transfer into shallow bowls, serve at once, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe
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SUPERB! Absolutely excellent! One of the very best soups, or dinners, I’ve EVER made! Was so simple, quick, easy, healthy, filling, nourishing and delicious! It can be adapted to be vegetarian or Vegan or gluten free (just use 1:1 GF flour), tbh is super simple soup was a huge hit in our home and is now on standby as a regular meal! Thank you so much!
So happy to hear that! Thanks for the comment, Much love
Absolutely delicious! I didn’t put the basil in as I forgot to buy it. It would be even better with the basil I’m sure. Next time I’m making a double batch. So good! Thank you!
So happy to hear that! Thanks for the comment, Much love
Made this today for dinner. This was very good! Only change was used cream not milk because that is what I had, followed everything else as written. My dad really liked it and asked that it go in the rotation.
Can’t wait to try again tomorrow.
So happy to hear that! Thanks for the comment, Much love
Can we use heavy cream ir half and half? What would change…
Yes either or will work, i would cook it the same, much love
I will leave out the flour and add the heavy cream instead. Since white flour has a high glycemic index and causes sugar spikes, which clog the veins, the heavy cream is a good fat and is much healthier for us. High cholesterol from fats is just a big scam in order to sell more statins. We must defeat the money making Big Pharmas.
I want to make it and add chicken breast nuggets
How can I do this?
Absolutely, if they are raw, just fry them in the pan until cooked through, then remove, and add back in towards the end, Much love
I found the recipe to be very good and also very forgiving – as I didn’t have the exact amounts on hand. Instead of adding a second can of beans (our canned beans come in 15 oz) I added some diced chicken instead. Anyone know if this recipe is freezer friendly? Maybe saving the basil for after it gets reheated?
Yes the soup can be freezed, just heat on a low heat so the milk doesn’t curdle, much love!!
Healthy, insanely tasty, & relatively quick – love it! Used flax milk since that’s what we had, and it went great. Might double it next time if a main course. Thanks so much for making it easy to enjoy good food 🙂
Glad you enjoyed it!! Thanks for the comment, Much love
This was very good! Took me a bit longer than 30 minutes though. Will most definitely make again.
Hope you get the aprons back in stock soon!
Glad you enjoyed it, Much love!
The roux base is a smart move — it explains how this gets so creamy without any heavy cream. I’m curious whether the jarred beans’ liquid goes in or gets drained, since that bean starch could thicken the soup even further. Smoked paprika with sun-dried tomatoes sounds like a great pairing; I’d probably add an extra pinch of crushed red pepper for a little more heat.
I drain the jarred beans to remove any excess sodium, that way the beans absorb all the flavors in the pan, Much love!
I am eating this as I type, and it is out of this world. I was slightly concerned because I only had oat flour, then very concerned after I added it and saw that it expired in July. I thought my version was going to be See You in Court soup, but it didn’t matter and the soup is so very, very delicious. Thank you Albert!
So happy you enjoyed it, Thanks for the comment, Much love!
Can I use cashew milk instead of milk? Sounds really good
Absolutely, just make sure you add it in at room temperature, much love!