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This Marry Me Bean Soup is creamy, rich, and packed with flavor. Cannellini beans, sun-dried tomatoes, and spinach simmered in a coconut milk broth with garlic, herbs, and vegan parmesan. This soup will have everyone asking for seconds and is ready in just 30 minutes.
Table of Contents
Why You’ll Love This Marry Me Bean Soup Recipe
Inspired by the viral “marry me” recipes, just like our Marry Me Pasta and Marry Me Tofu, this bean soup delivers on the promise. It is creamy from coconut milk (without coconut flavor), savory from sun-dried tomatoes and their oil, and packed with protein-rich cannellini beans. The combination of fresh basil, vegan parmesan, and a hint of red pepper flakes makes every spoonful irresistible. Serve it with crusty bread for dipping and prepare for compliments.
Ingredients You’ll Need
- Sun-dried tomato oil: The flavorful oil from the jar of sun-dried tomatoes adds incredible depth. If your sun-dried tomatoes aren’t packed in oil, use olive oil instead.
- Shallots: Sweeter and more delicate than onions, they add aromatic depth. You can substitute 1 medium yellow onion if needed.
- Garlic: Essential for that aromatic base.
- Tomato paste: Cooking it until it darkens concentrates the tomato flavor and removes any metallic taste.
- Paprika: Adds a subtle sweetness and color. Smoked paprika works beautifully here, too.
- Italian seasoning: A blend of dried herbs (basil, oregano, thyme) that adds instant flavor.
- Red pepper flakes: Start with ¼ teaspoon for mild heat or go up to ½ teaspoon if you like spice. Totally optional.
- Vegan chicken broth: Our preference for the best savory flavor, but vegetable broth also works. We like to use the Better Than Bouillon No Chicken Base.
- Coconut milk: Full-fat coconut milk makes this soup luxuriously creamy. Don’t worry, it doesn’t taste like coconut.
- Cannellini beans: These creamy white beans are perfect for this soup. Great Northern beans work too.
- Sun-dried tomatoes: Roughly chopped sun-dried tomatoes add bursts of sweet, tangy flavor throughout.
- Spinach: Fresh spinach wilts right into the soup, adding color and nutrition.
- Vegan parmesan: Adds salty, umami richness. Nutritional yeast works as a substitute. We like the Violife wedge and freshly grate it from the block.
- Fresh basil: The finishing touch that makes this soup sing. Don’t skip the fresh basil.
Equipment Needed
- Large pot or Dutch oven (at least 4 quarts)
- Wooden spoon or spatula
- Sharp knife
- Cutting board
- Can opener
- Ladle
Tips for the Best Soup
- Use full-fat coconut milk. Light coconut milk won’t give you the same rich, creamy texture. Shake the can well before opening to combine the cream and liquid.
- Don’t skip cooking the tomato paste. Those 2 minutes of stirring the tomato paste until it darkens are what build deep, complex flavor in the soup.
- Roughly chop the sun-dried tomatoes. Leaving them in chunks means you get bursts of tangy flavor throughout the soup rather than having it all dissolve into the broth.
- Add spinach at the end. Spinach only needs a minute or two to wilt. Adding it at the end keeps it bright green and prevents it from becoming mushy.
- Fresh basil matters. The fresh basil at the end adds brightness that dried basil can’t replicate. It’s worth it.
- Adjust consistency to your preference. If you want a thicker soup, simmer it longer, uncovered. For a brothier soup, add more vegetable broth.
- Taste and season. The soup’s saltiness will depend on your broth, so always taste before serving and adjust with salt and pepper.
Serving Suggestions
This soup is hearty enough to be a main course. Serve with garlic bread, focaccia, or crusty sourdough for dipping. For a complete meal, pair with a simple green salad or Caesar salad. Top individual bowls with crispy chickpeas for extra crunch and protein.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 5 days. The soup will thicken as it sits, so add a splash of broth or water when reheating to thin it.
- Freezer: This soup freezes beautifully for up to 3 months. Let it cool completely, then freeze in individual portions or a large container. Thaw in the refrigerator overnight and reheat on the stovetop.
- Reheating: Warm on the stovetop over medium-low heat, adding broth or water as needed to reach your desired consistency. You can also microwave individual portions for 2-3 minutes, stirring halfway through.
Recipe FAQs
Yes. Great Northern beans, navy beans, or even chickpeas work well. The cooking time remains the same.
Use olive oil for sautéing and add an extra tablespoon of chopped sun-dried tomatoes to make up for the lost flavor.
You can substitute with cashew cream (blend ½ cup raw cashews with 1 cup water until smooth) or use additional broth, though it won’t be as creamy.
Not with ¼ teaspoon red pepper flakes. It has a gentle warmth. Omit the red pepper flakes entirely for a mild soup, or increase to ½ teaspoon for more heat.
Absolutely. Diced zucchini, bell peppers, or kale would all be great additions. Add heartier vegetables with the beans so they have time to cook.
Mash some of the beans against the side of the pot with a spoon to release their starch, or simmer the soup uncovered for a few extra minutes to reduce the liquid.
Yes. This soup actually tastes even better the next day as the flavors continue to develop.
More Cozy Recipes You May Enjoy:
If you make this recipe, let us know what you think in the comments below! And if you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it.
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Marry Me Bean Soup
- Total Time: 30 minutes
- Yield: 4–6 Servings 1x
- Diet: Vegan
Description
This Marry Me Bean Soup is creamy, rich, and packed with flavor. Cannellini beans, sun-dried tomatoes, and spinach simmer in a coconut milk broth with garlic, herbs, and vegan parmesan. This soup will have everyone asking for seconds and is ready in just 30 minutes.
Ingredients
- 2 tablespoons sun-dried tomato oil
- 2 large shallots, thinly sliced
- ½ teaspoon salt
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ¼–½ teaspoon red pepper flakes
- 4 cups vegan chicken broth (or vegetable broth)
- 1 can (14.5 oz) full-fat coconut milk
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- ½ cup sun-dried tomatoes, roughly chopped
- 2 cups fresh spinach, roughly chopped
- ¼ cup vegan parmesan (or nutritional yeast)
- ¼ cup fresh basil, chopped
- Salt and black pepper, to taste
Instructions
- Sauté the aromatics. Heat the sun-dried tomato oil in a large pot or Dutch oven over medium heat. Add the shallots and salt, sauté until translucent, about 4-5 minutes. Add the garlic and sauté for another minute until fragrant.
- Cook the tomato paste. Add the tomato paste, paprika, Italian seasoning, and red pepper flakes. Cook, stirring constantly, until the tomato paste darkens, about 2 minutes. This step is key to developing deep flavor.
- Add the liquids and beans. Pour in the broth and coconut milk, then add the beans and sun-dried tomatoes. Stir everything together and bring to a simmer.
- Simmer. Let the soup simmer for 10 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
- Finish the soup. Add the spinach, vegan parmesan, and basil. Stir until the spinach is wilted and the cheese is melted into the soup. Taste and season with salt and black pepper as needed.
- Serve. Ladle into bowls and garnish with additional fresh basil and vegan parmesan. Serve hot with crusty bread.
Notes
- Oil substitute: If sun-dried tomatoes aren’t packed in oil, use olive oil and add an extra tablespoon of chopped sun-dried tomatoes.
- Spice level: Start with ¼ teaspoon red pepper flakes for mild heat. Increase to ½ teaspoon for more spice or omit entirely.
- Storage: Refrigerate up to 5 days or freeze up to 3 months. Add broth or water when reheating to thin.
- Make it thicker: Mash some beans or simmer uncovered to reduce liquid.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Dinner, Soup
- Method: Stove Top
