Have you ever heard of Marry Me Chicken? It’s chicken in a stew of sun-dried tomatoes, cream, and basil that’s so unbelievably good, you want to marry the chef.

Marry Me Beans is a fiber-rich, high-protein take on this Tuscan-inspired favorite. It’s hearty and rich thanks to the Butter beans. Baby spinach delivers some wonderful nutrition and texture. Grated parmesan, garlic, sun-dried tomatoes, and a dash of cream bring all the flavors up a notch.

Did we mention that it’s quick, too? The soup comes together in 20 minutes . Pair it with some crusty sourdough bread for dipping and it makes the perfect comfort meal.

Why we love these ingredients

Sun dried tomatoes got their name due to being vine-ripened in the warm Tuscan sun.  Drying brings out the natural sweetness and concentrates the flavor.  Even better, the drying process also increases nutritional value.

Sun dried tomatoes are packed with higher levels of protein, fiber, B Vitamins, and potassium. It’s also rich in Vitamin A lycopene, lutein, and zeaxanthin -- three antioxidants that help prevent macular degeneration and other age-related vision problems.

Butter beans -- also known as lima beans -- are more than just a tasty addition to meals. They’re a great source of plant-based protein as well as soluble and insoluble fiber, which promotes a lasting feeling of satiety.

Thanks to its smaller size and younger leaves, baby spinach tends to have a slightly higher nutrient density than regular spinach. It contains calcium, manganese, and vitamin K, which are important for healthy bones – plus vitamin E and magnesium to support healthy immune function.  Baby spinach also contains fiber and electrolytes which promote regularity and enzyme production. So it’s a digestive superstar, too.

Pro tips for easy prep 

While this particular recipe calls for lima beans, you can use any type of white bean for this recipe, such as cannellini, navy, or Great Northern. You can also swap out one of the cans of beans with chickpeas. While the soup is simmering, you can mash some of the beans with a wooden spoon or potato masher for a thicker, richer base.

No heavy cream? No problem. Light cream or half-and-half also works. You can also use whole milk, though the soup won’t be as creamy.  Some non-dairy options include coconut milk or vegan heavy cream.

This recipe is best enjoyed the day you cook it. Keep leftovers in the fridge for 1-2 days in an airtight container. Warm up the leftovers on the stove-top over  medium-low heat, adding a bit of extra broth if needed for a ‘looser’ sauce.  Freezing is not recommended since the cream in the sauce can become icy when frozen and make your dish watery.

OK—let’s do this!

Marry Me Beans

Prep Time 8 mins

Cook Time 10 mins

Total Time18 mins

3-4  servings

INGREDIENTS

• 1 tablespoon oil from a jar of oil-packed sun-dried tomatoes, plus more for serving
• 1 shallot, diced
• 4 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 1/4 cup packed chopped sun-dried tomatoes (drained if oil-packed)
• 2 (15-ounce) can butter beans [lima beans], navy beans or cannellini beans, rinsed and drained
• 2/3 cup to one cup vegetable or chicken broth
• 1/2 teaspoon dried oregano
• 1/4 teaspoon kosher salt, plus more to taste
• 1 cup baby spinach, coarsely chopped
• ¼ cup heavy cream or half-and-half
• 1/3 cup freshy grated Parmesan cheese, divided
• 2 teaspoons fresh lemon juice
• Chopped fresh parsley or basil, for garnish, optional
• Toasted slices of sourdough bread, for serving

1. Sizzle the garlic and pepper flakes: Heat the oil in a medium pot, or deep skillet over medium heat. Add the shallot and cook until softened and translucent, about 3-4 minutes. Add the garlic and red pepper flakes and sauté until sizzling and aromatic, 30 seconds to 1 minute. Add the sun-dried tomatoes and stir to combine.
2. Add the beans, vegetable broth, oregano, and salt. Stir and bring to a simmer.  Cook uncovered over medium heat for about 5 minutes.
3. Once the mixture is bubbling and heated through, add 1 cup chopped fresh spinach and stir until wilted.  Reduce heat to low, then add the cream, about 2/3 of the Parmesan cheese, and lemon juice.  Stir until the cheese melts then remove from heat. Taste and add more salt and/or lemon if needed.
4. To serve Top with a drizzle of additional sun-dried tomato oil, remaining Parmesan, and fresh parsley or basil. Serve with toasty slices of sourdough bread for dunking.