01/18/2026
Marry Me White Bean Soup with Kale 😋
* 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 cream, half and half or substitute milk
* 3 ounces reduced-fat cream cheese, at room temperature (about ⅓ cup)
* ½ cup grated Parmesan cheese (2 ounces), divided
Directions
Step 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.
Step 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.
Step 3
Stir in ⅓ cup cream, 3 ounces cream cheese and / cup Parmesan. Whisk until the cream cheese is melted and the mixture is fully combined.
Divide among 4 bowls. Top each with 1 tablespoon Parmesan. Garnish with basil, if desired.