Are you craving a soul-warming soup that combines rustic Italian flavors with incredible nutrition and simplicity? Look no further! This Tomato White Bean and Rosemary Soup is about to become your new favorite go-to recipe that will tantalize your taste buds and warm you from the inside out. Imagine a rich, aromatic soup that's packed with protein, bursting with Mediterranean-inspired flavors, and ready in just 40 minutes – it's like a culinary hug in a bowl!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (28 ounces) diced tomatoes
- 1 can (15 ounces) white beans, drained and rinsed
- 4 cups vegetable broth
- 2 sprigs fresh rosemary
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is shimmering, add the chopped onion. Sauté the onion for about 5 minutes, or until it becomes translucent and slightly golden.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning. You want the garlic to become fragrant but not browned.
- Pour in the can of diced tomatoes, including their juices, and stir to combine with the onion and garlic mixture. Allow this to simmer for about 5 minutes, letting the flavors meld together.
- Add the drained and rinsed white beans to the pot, stirring well to incorporate them into the mixture.
- Pour in the vegetable broth, and add the fresh rosemary sprigs. Stir everything together until well combined.
- Increase the heat to bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 20 minutes. This will allow the flavors to develop and the rosemary to infuse the soup.
- After 20 minutes, taste the soup and season with salt and pepper to your liking. If you prefer a smoother texture, you can use an immersion blender to puree part of the soup, or transfer a portion to a blender and blend until smooth before returning it to the pot.
- Remove the rosemary sprigs from the soup before serving. Ladle the soup into bowls and garnish with a drizzle of olive oil or a sprinkle of fresh herbs if desired.
- Serve the soup hot with crusty bread or a side salad for a complete meal. Enjoy your delicious Tomato White Bean and Rosemary Soup!
Tips
- Use fresh rosemary if possible – it makes a world of difference in flavor compared to dried herbs.
- Don't rush the onion and garlic sautéing process. Allowing them to caramelize slowly builds a deeper flavor foundation for your soup.
- For a creamier texture, blend about half the soup and return it to the pot. This creates a beautiful, silky consistency while keeping some beans and tomato chunks intact.
- If you want to enhance the protein content, consider adding some diced cooked chicken or crispy pancetta as a topping.
- Make sure to taste and adjust seasoning at the end. The salt and pepper can really elevate the soup's overall flavor profile.
- This soup freezes beautifully! Store in airtight containers for up to 3 months for a quick and delicious meal later.
- Serve with a drizzle of high-quality extra virgin olive oil and some crusty artisan bread for the ultimate dining experience.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 10g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
