Slow-Simmered Tomato White Bean Soup with Rosemary
A deeply flavorful soup made with ripe tomatoes, cannellini beans, and fresh rosemary, simmered to develop rich, complex flavors for a comforting bowl. This italian-inspired soups ready in about 55 minutes pairs (28 oz) cans, crushed tomatoes, diced carrots, stalks, diced celery 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 (28 oz) cans, crushed tomatoes
- 2 (15 oz) cans, drained and rinsed cannellini beans
- 2, diced carrots
- 2 stalks, diced celery
- 1, diced onion
- 2 tbsp, chopped fresh rosemary
- 3 cloves, minced garlic
- 4 cups chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat a large pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks; cook for 8 minutes until softened, stirring occasionally.
- Step 2: Stir in 3 minced garlic cloves and 2 tbsp chopped fresh rosemary, cooking for 1 minute until fragrant.
- Step 3: Add 2 (28 oz) cans crushed tomatoes, 2 (15 oz) cans drained cannellini beans, and 4 cups chicken broth; bring to a gentle simmer.
- Step 4: Season with 1 tsp salt and 1/2 tsp black pepper, then reduce heat to low and simmer uncovered for 30 minutes to meld flavors.
- Step 5: Use an immersion blender to partially puree the soup until slightly thickened, or transfer 1 cup to a blender and return to pot.
- Step 6: Simmer for 5 more minutes, then ladle into bowls and serve with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Tomato White Bean Soup with Rosemary take to make?
Total time is about 55 minutes (15 min prep + 40 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 Slow-Simmered Tomato White Bean Soup with Rosemary?
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 diced carrots from drying out.
Can I substitute ingredients in Slow-Simmered Tomato White Bean Soup with Rosemary?
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 Slow-Simmered Tomato White Bean Soup with Rosemary 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.
What goes well with Slow-Simmered Tomato White Bean Soup with Rosemary?
Italian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
So much better than takeout. We'll never order italian delivery again.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
