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.
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.
Find the full printable recipe here: Marry Me Bean Soup
