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