Make: Tomato, White Bean and Rosemary Soup

Photo credit: Becca Boyd

Photo credit: Becca Boyd

A recent article by Mark Bittman in TIME magazine discussed how millenials’ obsession with food media—competition shows, Instagram, Pinterest, and so on—isn’t translating into our kitchens. Maybe we see the bar set so high that we figure anything we attempt will fail in comparison. On my blog, I try to make the recipes approachable for every skill level; food is a constant in our every day lives and, nine times out of 10, it won’t be glamorous.

This soup exemplifies those beliefs. Using canned tomatoes and beans, this beautifully healthy recipe comes together in about 30 minutes. It’s real, home-cooked food, and it’s simple enough for the most novice beginner. Dairy-free yet still creamy, thanks to the beans, it’s about as healthy, and I daresay tasty, as dinner can be.

Recipe: Tomato, White Bean and Rosemary Soup
Serves 10

1 tbsp. olive oil
1 large onion, chopped
3 cloves garlic, peeled and smashed
2 tbsp. tomato paste
32 oz. (two pounds) canned whole peeled tomatoes
2 15 oz. cans cannellini beans, drained and rinsed
4 c. chicken broth
1 sprig fresh rosemary
1/4 tsp. red pepper flakes
1/4 tsp. kosher salt


1. Heat olive oil in a dutch oven or large pot over medium-high heat. Add onion and garlic and saute until softened, stirring occasionally, about five minutes.

2. Add tomato paste and stir frequently, about one minute.

3. Meanwhile, take tomatoes from can and discard remaining juice. Place in a bowl and using kitchen scissors or a knife, roughly chop each tomato in half or thirds.

4. Add tomatoes, beans, broth, rosemary, red pepper and salt to pot and stir to combine. Increase heat to high and place lid on pot in order to bring to boil. Remove lid and reduce heat to low. Simmer for about twenty minutes.

5. Remove sprig of rosemary, and puree soup (either with a stick blender or by transferring to a blender or food processor). If using a countertop blender, return soup to pot afterward to reheat.

6.Serve with a drizzle of olive oil, some chopped fresh rosemary, and/or freshly grated parmesan cheese.

 Per serving: 337 calories, 2.9 fat grams, 392 milligrams sodium, 57.3 grams carbs, 22.8 grams fiber, 5.6 grams sugar, 23.1 grams protein.


Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.

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