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Marry Me White Bean Soup with Kale Recipe

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4.1 from 7 reviews

Marry Me White Bean Soup with Kale is a creamy, flavorful soup inspired by Marry Me Chicken, combining white beans, kale, sun-dried tomatoes, and fresh herbs for a cozy weeknight meal. The soup features a rich, savory base enhanced by sun-dried tomato oil and tomatoes, balanced with fresh basil and Parmesan cheese for a bright, satisfying finish.

Ingredients

Base and Aromatics

  • 2 tablespoons oil from sun-dried tomatoes jar
  • 1 medium yellow onion, finely chopped (about 1½ cups)
  • ½ cup drained julienne-cut sun-dried tomatoes in oil, divided
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1½ teaspoons no-salt-added Italian seasoning blend
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon salt

Vegetables and Broth

  • 1 large bunch curly kale (about 8 ounces), stemmed and chopped (about 8 cups)
  • 5 cups lower-sodium vegetable broth

Beans and Herbs

  • 1 (15-ounce) can no-salt-added white beans, rinsed (about 1½ cups)
  • ¼ cup chopped fresh basil, plus more for garnish

Dairy

  • ⅓ cup heavy cream
  • 3 ounces reduced-fat cream cheese, at room temperature (about ⅓ cup)
  • ½ cup grated Parmesan cheese (2 ounces), divided

Instructions

  1. Sauté aromatics: Heat 2 tablespoons sun-dried tomato oil in a large Dutch oven over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in ¼ cup sun-dried tomatoes, minced garlic, Italian seasoning, crushed red pepper, and salt. Cook, stirring constantly, until fragrant and the tomatoes darken slightly, approximately 2 minutes.
  2. Wilt the kale: Add the chopped kale to the pot and cook, stirring constantly, until just wilted, about 2 minutes. This step softens the kale to enhance the soup’s texture.
  3. Add broth, beans, and basil, then simmer: Pour in 5 cups of vegetable broth, rinsed white beans, and ¼ cup fresh chopped basil. Bring the mixture to a boil over medium heat, then reduce heat to maintain a lively simmer. Cook uncovered, stirring occasionally, until the kale is tender, approximately 15 minutes.
  4. Finish with cream and cheese: Remove the pot from heat. Stir in heavy cream, cream cheese, and ⅓ cup of grated Parmesan cheese. Whisk until the cream cheese melts completely and the mixture is smooth and fully combined, creating a creamy texture.
  5. Serve and garnish: Divide the soup evenly among 4 bowls. Top each serving with 1 tablespoon Parmesan cheese and garnish with additional fresh basil if desired. Serve warm for a comforting and flavorful meal.

Notes

  • Use the oil from the sun-dried tomato jar to add extra flavor to the soup base.
  • Rinsing the white beans reduces sodium and improves texture.
  • Reduced-fat cream cheese and Parmesan help lower fat while maintaining creaminess.
  • Fresh basil is key for brightness—reserve some for garnish.
  • Adjust crushed red pepper to your preferred spice level.
  • This soup stores well and can be refrigerated for up to 3 days.
  • Reheat gently on the stovetop to avoid curdling the dairy.

Find it online: https://miracooking.com/marry-me-white-bean-soup-with-kale-recipe/