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Dinner recipe · from the recipe book

Tuscan Navy Bean Soup with Parmesan and Rosemary

A garlicky, rosemary-scented tomato broth full of creamy navy beans, soft carrot, celery and onion, and small pasta, finished with nutty Parmesan.

Tuscan Navy Bean Soup with Parmesan and Rosemary

Ingredients

  • 2 tbsp27 gOlive oildivided
  • 1½ medium160 gYellow oniondiced
  • 2½ medium150 gCarrotsdiced
  • 2½ stalks100 gCelerydiced
  • 4 cloves12 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 1¾ tsp2 gDried rosemarycrumbled
  • ¼ tsp0.5 gCrushed red pepper
  • 14½ oz411 gDiced tomatoes, canned
  • 3 cups720 gLow-sodium chicken broth
  • 1 cup240 gWater
  • 3 cups546 gNavy beans, canned, drained and rinsed
  • 4 oz120 gPasta, drysmall shape, such as ditalini
  • 3 cups loosely packed90 gBaby spinach
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ⅓ cup grated40 gGrated Parmesan
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Dice the onion, carrot and celery, mince the garlic and chop the parsley before you start.
  2. Warm two-thirds of the olive oil in a Dutch oven over medium heat. Add the onion, carrot and celery and cook, stirring, until softened, about 8 minutes.
  3. Stir in the garlic, tomato paste, rosemary and red pepper flakes and cook 1 to 2 minutes, until the paste darkens.
  4. Add the tomatoes-canned, chicken broth, water and navy beans. Bring to a boil, then lower the heat and simmer, partly covered, for 15 minutes.
  5. Mash about a quarter of the beans against the side of the pot with a spoon to thicken the broth.
  6. Stir in the pasta and simmer, stirring now and then, until tender, about 10 minutes.
  7. Stir in the spinach until wilted, then season with the salt and black pepper.
  8. Ladle into bowls, drizzle with the remaining third of the olive oil, and top with the parmesan and parsley.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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