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Marry Me White Bean Soup with Kale

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Marry Me White Bean Soup with Kale

Marry Me White Bean Soup with Kale

This creamy, flavor-packed white bean and kale soup, inspired by Marry Me Chicken, comes together quickly for a cozy weeknight meal. Sun-dried tomatoes plus the oil from the jar infuse the base with rich, savory depth, while fresh basil and Parmesan cheese add a bright and satisfying finish.

Nutrition Information
  • Calories: 229 kcal
  • Carbohydrates: 41g
  • Protein: 26g
  • Potassium: 364mg
  • Fiber: 4g
  • Sugar: 10g

Ingredients:

    • 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

    • 1 large bunch curly kale (about 8 ounces), stemmed and chopped (about 8 cups)

    • 5 cups lower-sodium vegetable broth

    • 1 (15-ounce) can no-salt-added white beans, rinsed (about 1½ cups)

    • ¼ cup chopped fresh basil, plus more for garnish

    • 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. Heat 2 tablespoons sun-dried tomato oil in a large Dutch oven over medium heat. Add chopped onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in ¼ cup sun-dried tomatoes, the minced garlic, 1½ teaspoons Italian seasoning, ½ teaspoon crushed red pepper and ¼ teaspoon salt. Cook, stirring constantly, until the mixture is fragrant and the tomatoes have darkened slightly, about 2 minutes. Stir in chopped kale; cook, stirring constantly, until just wilted, about 2 minutes.
    2. Add 5 cups broth, the rinsed beans and ¼ cup basil; bring to a boil over medium heat. Reduce heat to maintain a lively simmer; cook, uncovered, stirring occasionally, until the kale is tender, about 15 minutes. Remove from heat.

    3. Stir in ⅓ cup cream, 3 ounces cream cheese and ⅓ cup Parmesan. Whisk until the cream cheese is melted and the mixture is fully combined.

    4. Divide among 4 bowls. Top each with 1 tablespoon Parmesan. Garnish with additional basil, if desired.

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