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.
- 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
- 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.
- 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.
- Divide the soup into bowls and top with shaved parmesan, parsley and a sprinkle of black pepper.