Marry Me Bean Soup Recipe
Ingredients:
1 pound dried white beans (such as Great Northern, Navy, or Cannellini beans)
Alternatively, you can use 3 cans of white beans (about 15 oz each), drained and rinsed).

6 cups chicken broth (or vegetable broth for a vegetarian version)

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

2 large carrots, peeled and diced

2 celery stalks, diced

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/2 teaspoon ground cumin (optional, for a little warmth)

1 bay leaf

Salt and pepper, to taste

1/2 teaspoon smoked paprika (or regular paprika)

1/2 cup heavy cream (or half-and-half, for a creamy texture)

2 cups cooked chicken, shredded (optional, but adds great flavor and protein)

Fresh parsley or thyme, for garnish

Instructions:
Step 1: Prepare the Beans
Soak the Beans (if using dried beans): Rinse the beans under cold water to remove any debris. Then, place them in a large bowl and cover with several inches of water. Soak the beans for 6-8 hours or overnight. Drain and rinse the beans before using.

Alternative for Canned Beans: If you are using canned beans, simply drain and rinse them to remove excess sodium.

Step 2: Cook the Soup
Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes, until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for another 1 minute until fragrant.

Add the Herbs and Spices: Stir in the dried thyme, rosemary, cumin (if using), smoked paprika, and bay leaf. Cook for an additional 1-2 minutes to let the spices bloom and release their flavors.

Add the Broth and Beans: Pour in the chicken broth and add the soaked (or canned) beans. Stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer, partially covered, for about 45 minutes to 1 hour, or until the beans are tender. If you are using canned beans, you can reduce the cooking time to about 15-20 minutes.

Step 3: Creamify the Soup
Blend Part of the Soup (Optional): For a creamier texture, use an immersion blender to blend part of the soup directly in the pot. You can blend about 1/3 of the soup, leaving some beans whole for texture. If you don't have an immersion blender, you can transfer some of the soup to a regular blender, blend it, and return it to the pot.

Add Cream: Stir in the heavy cream (or half-and-half) to add richness to the soup. Let the soup simmer for another 5 minutes to meld the flavors together. Taste and adjust the seasoning with salt and pepper.

Step 4: Add Chicken (Optional)
If you're adding chicken, now is the time to stir in the shredded cooked chicken. If you don't have cooked chicken on hand, you can quickly cook some chicken breasts in a skillet, shred them, and add them to the soup.
Step 5: Serve
Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley or thyme. Serve with crusty bread or crackers for a complete meal.