From DN Recipes by David Nagy · Food & Beverage

Marry Me White Bean Soup

Published

 

Ingredients  6 servings
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 3 cloves garlic, finely chopped (about 1 tablespoon)
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon crushed red pepper
  • ½ cup chopped drained julienne-cut sun-dried tomatoes in oil with herbs
  • 1 tablespoon lemon juice
  • 2 (15-ounce) cans no-salt-added white beans, rinsed
  • 4 cups unsalted vegetable broth
  • ½ cup heavy cream
  • 2 tablespoons cream cheese, softened
  • 1 (5-ounce) package baby spinach (about 5 packed cups)
  • 1¼ cups grated Parmesan cheese, divided
  • ¼ cup chopped fresh basil
Directions
  1. Melt 2 tablespoons butter in a large Dutch oven over medium heat. Add chopped onion; cook, stirring occasionally, until softened, about 3 minutes. Add chopped garlic, 1 teaspoon oregano, ½ teaspoon salt and ¼ teaspoon crushed red pepper; cook, stirring constantly, until fragrant, about 20 seconds. Add ½ cup chopped sun-dried tomatoes; cook, stirring, until slightly darkened, about 2 minutes. Add 1 tablespoon lemon juice; stir until absorbed, about 20 seconds.
  2. Stir in rinsed beans and 4 cups broth. Bring to a lively simmer over medium-high heat. Stir in ½ cup cream and 2 tablespoons cream cheese; cook, stirring, until the cream cheese is melted, 2 to 3 minutes.
  3. Add 5 ounces spinach; cook, stirring occasionally, until wilted, about 2 minutes. Remove from heat. Add 1 cup Parmesan; stir until melted.
  4. Divide the soup among 6 bowls. Top with ¼ cup basil and the remaining ¼ cup Parmesan