Tuscan Tomato-White Bean Soup

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
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3 tablespoons extra-virgin olive oil, plus more for drizzling

1 large onion, chopped

5 cloves garlic, smashed

Kosher salt

2 tablespoons tomato paste

2 pounds tomatoes, chopped

2 15-ounce cans no-salt-added white beans, drained and rinsed

1 quart low-sodium vegetable or chicken broth

1 sprig rosemary, plus 1 teaspoon chopped leaves

1/4 teaspoon red pepper flakes, plus more for sprinkling

4 cups cubed ciabatta bread (about 4 ounces)

1/2 cup shredded mozzarella cheese (about 2 ounces)


  1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, 3 garlic cloves and a pinch of salt. Cook, stirring occasionally, until the onion is softened, 5 minutes. Add the tomato paste and cook, stirring occasionally, 1 minute. Add all but 1/2 cup of the chopped tomatoes, the beans, broth, 1 cup water, the rosemary sprig, 1/4 teaspoon red pepper flakes and 1/2 teaspoon salt. Bring to a boil. Reduce the heat to medium and simmer 20 minutes.
  2. Discard the rosemary sprig. Working in batches, transfer the soup to a blender and puree until smooth. Season with salt. Return to the pot and cover to keep warm.
  3. Preheat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 garlic cloves in a small skillet over medium heat. Cook, stirring occasionally, until lightly browned, 5 minutes. Toss with the bread, chopped rosemary, mozzarella and a pinch each of salt and red pepper flakes on a baking sheet. Bake, stirring occasionally, until the croutons are golden, 10 minutes. Top each bowl of soup with the croutons and the reserved 1/2 cup chopped tomatoes; drizzle with olive oil.

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