Dutch Oven White Bean Soup
This Tuscan-inspired white bean soup is thick, creamy, and deeply satisfying thanks to slow-cooked beans and fragrant rosemary. It is a simple but elegant one-pot meal that comes together beautifully in a Dutch oven with very little effort.
A creamy and comforting Tuscan white bean soup with rosemary simmered to perfection in a Dutch oven.
Nutrition per serving
Ingredients
Main
Base
Aromatics
Herbs
Greens
Fat
Instructions
Bloom the Aromatics
Heat the olive oil in the Dutch oven over medium heat. Add the minced garlic and rosemary sprigs and cook gently for 2 to 3 minutes until the garlic is golden and the oil is fragrant. Do not let the garlic burn.
Add Beans and Broth
Remove and discard the rosemary sprigs. Add the cannellini beans to the pot and stir to coat them in the infused oil. Pour in the vegetable broth and season with salt and plenty of black pepper.
Simmer and Partially Blend
Bring the soup to a boil, then reduce to a steady simmer and cook for 25 minutes. Use a potato masher or immersion blender to partially puree the soup, leaving some whole beans for texture.
Wilt the Greens and Finish
Stir in the baby spinach or kale and cook for 3 to 4 minutes until wilted. Taste and adjust seasoning. Serve drizzled with extra olive oil and with crusty bread on the side.
Substitutions
Common mistakes
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