Marry Me White Bean Soup

• portions: 6 servings
• temps total: 30 minutes

Ingrédients

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 (such as great northern or cannellini), 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

Instructions

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.

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.

Add 5 ounces spinach; cook, stirring occasionally, until wilted, about 2 minutes. Remove from heat. Add 1 cup Parmesan; stir until melted.

Divide the soup among 6 bowls. Top with ¼ cup basil and the remaining ¼ cup Parmesan.

Nutrition

• Calories: 386 kcal
• Lipides Totaux: 20 g
• Lipides Saturés: 11 g
• Lipides Insaturés: 7 g
• Acides Gras Trans: 0 g
• Cholestérol: 55 mg
• Sodium: 725 mg
• Glucides Totaux: 37 g
• Fibres Diététiques: 8 g
• Sucres Totaux: 4 g
• Protéines: 18 g