Can I use a different type of bean?

Yes. Great Northern beans, navy beans, or even chickpeas work well. The cooking time remains the same.

I don't have sun-dried tomato oil. What should I use?

Use olive oil for sautéing and add an extra tablespoon of chopped sun-dried tomatoes to make up for the lost flavor.

Can I make this without coconut milk?

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.

Can I add other vegetables?

Absolutely. Diced zucchini, bell peppers, or kale would all be great additions. Add heartier vegetables with the beans so they have time to cook.

How can I make this soup thicker?

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.

Can I make this ahead?

Yes. This soup actually tastes even better the next day as the flavors continue to develop.

Marry Me Bean Soup

Name: Marry Me Bean Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

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

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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