Rustic Tuscan Bean & Rosemary Soup
A hearty, traditional Italian bean soup simmered with rosemary and garlic until velvety, embodying true Tuscan simplicity. This italian-inspired soups (vegetarian, low-sodium) ready in about 50 minutes pairs (15 oz) cannellini beans, vegetable broth, chopped garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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
- 1 can (15 oz) cannellini beans
- 3 cups vegetable broth
- 2 cloves chopped garlic
- 1 tbsp fresh rosemary
- 2 tbsp extra-virgin olive oil
- 2 tbsp chopped fresh parsley
- 1 tsp lemon zest
- 4 slices crusty bread
Instructions
- Step 1: Drain and rinse cannellini beans, then add to a pot with vegetable broth and chopped garlic. Bring to a gentle simmer over medium heat and cook for 15 minutes until beans are tender.
- Step 2: Stir in fresh rosemary and simmer uncovered for 10 minutes to infuse flavor, then use an immersion blender to puree until smooth and creamy.
- Step 3: Remove from heat, stir in 1 tbsp extra-virgin olive oil and lemon zest, then season with salt to taste. Let rest 5 minutes to allow flavors to meld.
- Step 4: Ladle soup into bowls, drizzle with remaining 1 tbsp olive oil, and sprinkle with chopped fresh parsley. Serve with crusty bread for dipping.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rustic Tuscan Bean & Rosemary Soup take to make?
Total time is about 50 minutes (15 min prep + 35 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 Rustic Tuscan 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 (15 oz) cannellini beans from drying out.
Can I substitute ingredients in Rustic Tuscan 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 Rustic Tuscan Bean & Rosemary Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Rustic Tuscan Bean & Rosemary Soup vegetarian?
Yes — this recipe is tagged vegetarian, low-sodium based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
