Rosemary White Bean Tomato Soup

This vegetarian rosemary white bean tomato soup is chunky, a bit garlicky and can be made with ingredients you might already have in your pantry.

We had a loss in our kitchen.

After nearly 16 years baking, roasting and broiling, our oven decided that was it.

All day Friday I had been looking forward to dinner and roasting a sheet pan of diced sweet potatoes and chickpeas and tossing them in a big bowl of kale.

When I switched on the oven to preheat, the smell of gas was overwhelming. Not the scent you want filling your kitchen!

We had to open the windows to air out our place.

My appliance research started that evening and spilled into Saturday morning.

Before I knew it, we ended up ordering an entire appliance package.

Half of our refrigerator actually freezes things. Plus there have been hints that our dishwasher could go at any moment. It was time.

But of course it was not the timing I had hoped for.

The next time I wanted to buy kitchen appliances was if it involved a full renovation. So much for that, my dream kitchen will have to wait.

That means cooking right now is on the stovetop, thank goodness that seems to be working, and other gadgets like my toaster oven, slow cooker and Instant Pot.

The wait is 2 weeks for delivery. I will cope.

At least this isn’t happening on Thanksgiving or another major food holiday.

I found comfort in a bowl of rosemary white bean tomato soup.

It was my first foray of the season into soup and canned tomatoes.

And finally I used the rosemary that has been growing very slowly in our container garden since April.

The soup turned out chunky, a bit garlicky and made me feel better about this unexpected appliance purchase.

How To Make Rosemary White Bean Tomato Soup

Having at least one can of beans, a can of tomatoes and an onion at home, pretty much guarantees that you can whip up a pantry soup.

For this rosemary white bean tomato soup, I heat olive oil in a large saucepan and sauté chopped onions letting them turn soft and translucent.

The minced garlic goes in next. It takes a minute or less for it to get fragrant.

After that, I stir in nearly all the remaining ingredients: white beans, diced tomatoes, veggie stock, sprigs of fresh rosemary, red pepper flakes, salt and pepper.

For the white beans, I use either navy or cannellini beans.

I bring the soup to a boil before reducing the heat.

If I have a Parmesan rind in my fridge I like throwing that into the pot for subtle flavor.

After 20 minutes of simmering, the soup thickens and I add chopped rapini. If you have kale or other hearty leafy greens, they work too.

It doesn’t take long for the rapini to wilt and for the soup to thicken just a little more.

I divide the soup into bowls and top them with chopped parsley, Parmesan and a few grinds of black pepper.

You can pair the soup with a grilled cheese sandwich or a hunk of crusty bread.

Rosemary White Bean Tomato Soup

• Author: Paige Adams
• Prep Time: 5 minutes
• Cook Time: 31-34 minutes
• Total Time: 36-39 minutes
• Yield: Serves 4

Print Recipe

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Description

This vegetarian rosemary white bean tomato soup is chunky, a bit garlicky and can be made with ingredients you might already have in your pantry.

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Ingredients

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• 1 tablespoon olive oil
• 1 white onion, roughly chopped
• 2 garlic cloves, minced
• 1–15 ounce can white beans (navy or cannellini beans)
• 1–28 ounce can diced tomatoes
• 2 cups vegetable stock
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper plus more for serving
• 1/4 teaspoon red pepper flakes
• 2 sprigs fresh rosemary
• 1 Parmesan rind (optional)
• 1 cup roughly chopped rapini or kale, stems removed
• Shaved Parmesan and chopped parsley for serving

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Instructions

1. Heat the oil in a large saucepan over medium heat. Sauté the onion until it is soft and translucent, about 7-8 minutes. Add the garlic. After 30 seconds – 1 minute when the garlic becomes fragrant, stir in the beans, tomatoes, vegetable stock, salt, pepper, red pepper flakes, rosemary and the Parmesan rind, if using.
2. Increase the heat and bring the mixture to a boil. Then reduce the heat and allow the soup to simmer for 20 minutes until it has thickened. Add the rapini and simmer for 3-5 minutes letting it wilt. Discard the rosemary sprigs and Parmesan rind.
3. Divide the soup into bowls and top with shaved parmesan, parsley and a sprinkle of black pepper.

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