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Tuscan White Bean Soup with Rosemary and Garlic Oil

Tuscan white bean soup simmers cannellini beans with rosemary and tender vegetables, then gets thickened by mashing some of the beans. A drizzle of homemade garlic oil adds sliced garlic and a touch of red pepper flakes to each bowl.
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Prep Time 15 minutes
Cook Time 36 minutes
Cooling 5 minutes
Total Time 56 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the garlic oil
  • 0.33 cup extra-virgin olive oil
  • 6 cloves garlic thinly sliced
  • 0.25 tsp red pepper flakes
For the soup
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery stalks diced
  • 1 tbsp fresh rosemary chopped
  • 3 can (15 oz) cannellini beans drained and rinsed
  • 6 cup low-sodium chicken broth or vegetable broth
  • 1 bay leaf
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp lemon juice

Equipment

  • 1 5- to 6-quart Dutch oven

Method
 

Make the garlic oil
  1. Combine the extra-virgin olive oil and thinly sliced garlic in a small saucepan and warm over low heat for 5 to 7 minutes, stirring occasionally, until the garlic is pale golden.
  2. Remove the saucepan from the heat and stir in the red pepper flakes.
  3. Transfer the oil and garlic to a heatproof bowl and let cool for 5 minutes.
Cook the soup
  1. Heat 2 tablespoons of the garlic oil in a 5- to 6-quart Dutch oven over medium heat; reserve the remaining oil and garlic for serving.
  2. Add the diced onion, carrots, and celery and cook for 7 to 9 minutes, stirring occasionally, until softened.
  3. Stir in the chopped rosemary, drained and rinsed cannellini beans, broth, bay leaf, kosher salt, and black pepper.
  4. Bring the soup to a boil, then reduce the heat and simmer uncovered for 20 minutes.
  5. Remove the bay leaf and mash about 1 cup of the beans against the side of the pot to thicken the soup.
  6. Stir in the lemon juice.
  7. Serve the soup with the reserved garlic oil and garlic drizzled over the bowls.

Notes

For a smoother soup, mash the beans thoroughly against the side of the pot before stirring in the lemon juice. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. Use vegetable broth for a vegetarian version.