Tuscan White Bean and Rosemary Soup

This rustic soup captures the essence of Tuscan cooking with its simple ingredients and robust flavors. The combination of tender white beans and fragrant rosemary creates a warming, satisfying meal perfect for cool weather.

Ingredients

  • 2 cups great northern beans, soaked overnight
  • 8 cups water
  • 1/4 cup extra virgin olive oil
  • 1 large onion, diced
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 4 garlic cloves, minced
  • 2 tablespoons fresh rosemary (herb)
  • 2 teaspoons Redmond Real Salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • 1/3 cup vegetable soup blend

*Bolded ingredients are products we typically carry at Tare Bulk Foods.

Directions

  1. Drain and rinse soaked great northern beans.
  2. Heat extra virgin olive oil in large pot over medium heat.
  3. Add onion, carrots, and celery, cooking 8-10 minutes until softened.
  4. Stir in garlic and rosemary, cooking 1 minute until fragrant.
  5. Add drained beans, water, vegetable soup blend, salt, black pepper, and bay leaves.
  6. Bring to boil, then reduce heat and simmer partially covered for 60-75 minutes until beans are tender.
  7. Remove bay leaves and mash about half the beans against side of pot for creamier texture.
  8. Adjust seasoning and serve hot with drizzle of olive oil.

Notes

  • If beans aren't tender after 75 minutes, continue cooking and add more water as needed.
  • For richer flavor, add parmesan rind while simmering (remove before serving).
  • You can substitute other white beans like navy beans if great northern aren't available.
  • Add thyme along with rosemary for additional herbal depth.