Rustic Tuscan Bean & Rosemary Soup

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A hearty, traditional Italian bean soup simmered with rosemary and garlic until velvety, embodying true Tuscan simplicity. This Italian-inspired soup recipe (vegetarian, low-sodium), ready in about 50 minutes, pairs 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.