Baked Tuscan White Bean & Rosemary Soup
A rustic Tuscan-inspired soup featuring creamy white beans, fresh rosemary, and slow-baked tomatoes for a comforting regional Italian flavor. This italian-inspired soups (vegetarian) ready in about 55 minutes pairs medium, halved Roma tomatoes, fresh rosemary sprigs, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cans (15 oz each), drained and rinsed canned cannellini beans
- 6 medium, halved Roma tomatoes
- 3 sprigs fresh rosemary sprigs
- 4 tbsp extra virgin olive oil
- 1 large, diced yellow onion
- 4 cloves, minced garlic cloves
- 4 cups vegetable broth
- 1 tsp sea salt
- 1/2 tsp black pepper
- for serving, optional crusty bread
Instructions
- Step 1: Preheat oven to 375°F. Arrange 6 halved Roma tomatoes cut-side up on a baking sheet. Drizzle with 2 tbsp extra virgin olive oil and sprinkle with 1 tsp sea salt. Roast for 25 minutes until tomatoes are caramelized and slightly shriveled.
- Step 2: While tomatoes roast, heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 5-6 minutes until translucent. Stir in 4 minced garlic cloves and cook another 1 minute until fragrant.
- Step 3: Add 2 cans drained and rinsed cannellini beans, 4 cups vegetable broth, roasted tomatoes with their juices, and 3 fresh rosemary sprigs to the pot. Bring to a simmer and cook uncovered for 20 minutes to meld flavors.
- Step 4: Remove rosemary sprigs, then use an immersion blender to partially blend the soup until thickened but still chunky, retaining some texture.
- Step 5: Season with 1/2 tsp black pepper and additional salt to taste. Serve hot with crusty bread if desired for a hearty regional Italian meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Tuscan White Bean & Rosemary Soup take to make?
Total time is about 55 minutes (10 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Tuscan White Bean & Rosemary Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, halved roma tomatoes from drying out.
Can I substitute ingredients in Baked Tuscan White Bean & Rosemary Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Tuscan White Bean & Rosemary Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Tuscan White Bean & Rosemary Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
