Recipes › Soup › Italian White Bean and Rosemary Soup Recipe

Italian White Bean and Rosemary Soup Recipe

Recipe by Pedro M. A. Neves

This rustic Italian white bean and rosemary soup is a humble Tuscan classic that celebrates simplicity and quality ingredients. Tender cannellini beans are simmered with aromatic rosemary, garlic, and vegetables in a light broth until creamy and deeply flavorful. Finished with a drizzle of fruity olive oil, this soup is comfort in a bowl.

Ingredients

• 400 g canned cannellini beans (or 250 g dried beans, soaked overnight and cooked)
• 2 tablespoons extra virgin olive oil, plus more for serving
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 sprigs fresh rosemary (or 1.5 teaspoons dried)
• 1 litre vegetable or light chicken broth (4 cups)
• 1 bay leaf
• 150 g canned diced tomatoes (or fresh, if in season)
• Salt and freshly ground black pepper to taste
• 1 teaspoon red wine vinegar
• Crusty bread for serving

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery (soffritto). Sauté for 5-6 minutes, stirring occasionally, until the vegetables are softened and fragrant.

2. Add the minced garlic and fresh rosemary sprigs to the pot. Stir continuously for 30 seconds until the garlic becomes fragrant and begins to soften.

3. Pour in the broth and add the bay leaf. Bring the liquid to a gentle boil over medium-high heat, then reduce to a simmer.

4. Add the drained cannellini beans and diced tomatoes (with juice) to the pot. Stir well to combine all ingredients. Return to a gentle simmer.

5. Simmer for 20-25 minutes, uncovered, allowing the flavors to meld. The soup should be gently bubbling but not at a rolling boil. Stir occasionally.

6. Remove the rosemary sprigs and bay leaf. Use an immersion blender to pulse the soup 8-10 times, creating a partially blended texture with some whole beans remaining. Alternatively, transfer one-quarter of the soup to a blender, purée, and stir back into the pot.

7. Taste the soup and season with salt, black pepper, and red wine vinegar. Adjust seasoning to balance the earthiness of the beans and rosemary with subtle acidity.

8. Ladle the soup into serving bowls. Drizzle each portion generously with extra virgin olive oil and serve immediately with crusty bread.

Substitutions

• For vegetarian/vegan: use vegetable broth instead of chicken broth
• For gluten-free: serve with gluten-free bread or omit bread entirely
• For low-sodium: use low-sodium broth and reduce added salt by half
• For fresh rosemary shortage: substitute dried oregano or thyme in equal measure

Tips

• Do not over-blend the soup; keeping some beans whole preserves texture and prevents it from becoming a purée
• For deeper flavor, save bean cooking liquid from dried beans and use it in place of some broth
• If the soup becomes too thick after standing, thin with warm broth or water before serving

This soup represents the essence of Tuscan cucina povera—cooking born from resourcefulness and respect for simple ingredients. Beans and rosemary appear across the region in countless variations, embodying the practical wisdom of Italian home cooking where few ingredients are transformed into nourishing meals.

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