Slow-Simmered Tuscan White Bean Soup with Rosemary

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A hearty, rustic soup of tender white beans slowly simmered with fresh rosemary, garlic, and tomatoes, perfect for a comforting Italian meal. This italian (vegetarian) ready in about 115 minutes pairs cannellini beans, extra virgin olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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

• 1 1/2 cups dried, soaked overnight and drained cannellini beans
• 3 tbsp extra virgin olive oil
• 1 medium, diced yellow onion
• 1 medium, diced carrot
• 1, diced celery stalk
• 4, minced garlic cloves
• 1 cup crushed tomatoes
• 2 fresh rosemary sprigs
• 6 cups vegetable broth
• 1 1/2 tsp, divided salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley
• optional, for serving grated Parmesan cheese

Instructions

1. Step 1: Heat 3 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 diced onion, 1 diced carrot, and 1 diced celery stalk, sautéing for 6-7 minutes until vegetables soften and edges begin to brown.
2. Step 2: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant but not browned.
3. Step 3: Add 1 1/2 cups soaked and drained cannellini beans, 1 cup crushed tomatoes, 2 sprigs fresh rosemary, and 6 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 1 1/2 hours, stirring occasionally.
4. Step 4: After simmering, remove rosemary sprigs, season soup with 1 1/2 tsp salt and 1/2 tsp black pepper, and use an immersion blender to partially puree about half the soup for creaminess while leaving some beans whole.
5. Step 5: Stir in 2 tbsp chopped fresh parsley and adjust seasoning if needed.
6. Step 6: Serve hot with grated Parmesan cheese sprinkled on top if desired, accompanied by crusty bread.