White Bean & Rosemary Soup

Prep Time

10 minutes

Cooking Time

35 minutes


8 servings


2 cans organic white beans (cannellini or white northern), lightly rinsed
2 tbsp organic extra virgin olive oil
1 organic yellow onion, diced
8 organic garlic cloves, minced
1/4 tsp red chile flakes
1/2 tsp unrefined salt
1/2 tsp freshly ground pepper
2 tsp dry rosemary (or 1 tbsp fresh rosemary)
4 ripe roma tomatoes
7-8 cups water*
1 small bunch of organic kale, chopped finely


Heat a large soup pot on high. Add olive oil, onions and garlic. Sauté until onions are soft. Sprinkle salt and pepper. Add rosemary and chile flakes. Cook for several minutes, then add white beans and water. Bring to a simmer, add the tomatoes and simmer gently for 20 minutes.

Remove the stems from the kale, finely chop the leaves and rinse thoroughly under cold water. Add the kale leaves to the soup and cook until wilted.

Garnish with fresh parmesan cheese if desired!

*Sometimes you might want to add more water depending on how thick the soup is.


Adapted from ReBar ModernFoodCookbook