Tuscan White Bean Rosemary Soup

Soup season has arrived, meaning you’ll find me happily slurping down recipes like this for the next few months. I love nothing more on cool days than cupping my fingers around a hot bowl of soup, nearby a side of crusty bread waiting to be grasped by those warm hands. If I were still living at my parents’ house, you’d find a lit fireplace in that equation, too.

The heat-emitting comforts of winter can occasionally make me enjoy the season. The majesty of contrast.

This soup finds beauty in its simplicity. Good olive oil, garlic and a tablespoon or two of fresh herbs is really all you need to create a soup that’s tasty and equally as comforting. Spinach gives each bowl its color and a healthy dose of fueling nutrition, without overpowering the blend of delicate flavors.

To live as the Tuscans do, pair with a hearty slice of bread and a quality, full-bodied wine.

Tuscan White Bean Rosemary Soup

Yield: Serves 4-6


  • 3 Tbsp. extra virgin olive oil
  • 1 large onion, diced
  • 6 cloves garlic, roughly chopped
  • 2 1/2 - 3 cups water
  • 2 (15oz.) cans of Great Northern beans
  • 1 tsp. salt
  • 2 Tbsp. fresh rosemary, minced and divided
  • 2 packed cups of spinach


  1. In large pot, heat olive oil over medium high. Add onions and sauté for 3-4 minutes. Stir in garlic and bay leaf. Continue sautéing until onions are translucent.
  2. Add 2 1/2 cups of water, salt and entire contents of cans of beans. Bring to a simmer, cover. Cook for 40 minutes, checking halfway to stir. (At this point, if more water is needed, add remaining 1/2 cup).
  3. Adjust salt, if needed, and then add 1 Tbsp. fresh rosemary and spinach, and cook another minute or two, or until spinach is just wilted. Remove from heat and let slightly cool.
  4. Remove bay leaf. Transfer contents to a food processor/blender and puree until smooth. Top each bowl with a sprinkle of fresh rosemary, and fresh ground pepper.

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No Comments

  • Reply
    Linda Dickinson
    November 29, 2012 at 10:06 am

    This looks so yummy and simple, which I love!!

  • Reply
    November 29, 2012 at 10:37 am

    Why do you use the EVOO? Flavor?

    Less fat without the oil. Regards, Bob

    • Reply
      Grace Dickinson
      November 29, 2012 at 11:38 am

      The olive oil is to both add flavor and to saute the onions and garlic. A little bit of fat in the diet is considered healthy, particularly olive oil, which is primarily composed of monounsaturated fats (MUFAs). MUFAs are considered a healthy type of fat in moderation.

      • Reply
        November 29, 2012 at 11:47 am

        My experience is that sauteeing in vegetable stock or even water works just as well. I’ve done a number of taste tests with foodies who cannot tell the difference between onions and garlic sauteed in EVOO or in stock/water.

        Adding the EVOO for flavor later may be healthier since heat may degrade the oil. And, in this recipe, the browning from oil does not appear in the dish itself for appearance sake.

        Regards, Bob

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