Tuscan White Bean Soup with Rosemary
Tuscan White Bean Soup with Rosemary
Transform humble white beans into a hearty and aromatic Tuscan soup, perfect for a comforting meal. This recipe features cannellini beans simmered in a flavorful broth with soffritto, including carrots, celery, and onion, along with diced tomatoes and fragrant fresh rosemary, creating a deeply satisfying dish that celebrates simple, wholesome legume-based ingredients. Serve with crusty bread for dipping, and you have a meal that’s both rustic and elegant. It’s a wonderful way to showcase the versatility of beans, offering a rich, savory experience that feels both familiar and special. Embrace the flavors of Italy with this easy-to-make, nutrient-packed soup that’s ideal for any season, proving that legumes can be the star of any table.
- Preparation time
- 20 min
- Cooking time
- 45 min
- Total time
- 1 hr 5 min
- Servings
- 6
Instructions
Preparation
- 1Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery (the soffritto) and cook until softened, about 8-10 minutes.
- 2Stir in the minced garlic and chopped fresh rosemary, cooking for another 1-2 minutes until fragrant.
Cooking the Soup
- 1Add the rinsed and drained cannellini beans, diced tomatoes (with their liquid), and vegetable broth to the pot. Bring the mixture to a simmer.
- 2Reduce heat to low, cover, and let the soup simmer for at least 30 minutes, or up to 45 minutes, to allow the flavors to meld. The longer it simmers, the richer the taste.
- 3Using an immersion blender, or carefully transferring portions to a regular blender, partially blend about half of the soup until creamy. This will thicken the soup while leaving some beans whole for texture. If using a regular blender, return the blended portion to the pot.
- 4Season the soup with salt and black pepper to taste. Adjust seasoning as needed.
Serving
- 1Ladle the hot Tuscan white bean soup into bowls. Garnish with additional fresh rosemary sprigs and a drizzle of good quality olive oil, if desired.
- 2Serve immediately with crusty bread for dipping and enjoying the hearty legume-based broth.
Nutrition Information
- Calories
- 281 kcal
- Protein
- 12 g
- Fat
- 8 g
- Carbs
- 45 g
| Nutrient | Per serving |
|---|---|
| Calories | 281 kcal |
| Protein | 12 g |
| Fat | 8 g |
| Carbs | 45 g |
Tips
- For extra depth, add a Parmesan rind to the soup while it simmers and remove before blending.
- If using dried beans, soak them overnight and cook until tender before adding to the soup.
- A dash of red pepper flakes adds a subtle kick to each serving.