When the weather turns crisp and the holidays draw near, there’s nothing more comforting than a bowl of soup that feels like a warm hug.
This White Bean & Rosemary Tuscan Soup is exactly that kind of recipe—simple, rustic, and deeply nourishing. Inspired by the flavors of the Italian countryside, it brings together creamy white beans, BARI's fragrant rosemary olive oil, and a generous drizzle of good olive oil to create a dish that’s both humble and elegant.
What You'll Need:
- 2 tbsp Traditional Extra Virgin Olive Oil (plus more for finishing)
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3–4 garlic cloves, minced
- 1–2 tsp BARI's Rosemary Infused Olive Oil
- 3 cups cooked white beans (cannellini are ideal)
- 4 cups vegetable or chicken broth
- 1 bay leaf
- Salt & black pepper to taste
- Optional: For a more nutritious soup, add kale!
- Optional: pinch of crushed red pepper flakes for spice
- Optional garnish: shredded chicken, grated Parmesan, more rosemary, croutons
Full Recipe:
1. Sauté the aromatics: Heat 2 tbsp olive oil in a pot over medium heat.
- Add onion, carrot, and celery. Cook 6–8 minutes until softened.
- Add garlic and rosemary; cook 1 minute until fragrant.
2. Build the soup
- Add white beans, broth, and bay leaf.
- Bring to a simmer and cook 15–20 minutes.
3. Thicken (optional)
- For a creamier soup, blend 1–2 cups of the soup and return it to the pot, or use an immersion blender for a few pulses.
4. Season
- Add salt, pepper, and red pepper flakes if using.
- Simmer 5 more minutes.
5. Finish
- Remove bay leaf.
Ladle into bowls and drizzle generously with good olive oil.
Optional: add Parmesan, extra rosemary, or homemade croutons over top!
Enjoy!👌😊