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Tuscan Tomato White Bean Soup

Puréed to perfection, white beans lend creaminess to this soup, which is best enjoyed with homemade croutons.

Tuscan Tomato White Bean Soup


  • 3 Tablespoons olive oil
  • ½ small (60 g) small onion, peeled
  • 5 garlic cloves, peeled
  • ⅛ teaspoon salt
  • 2 Tablespoons tomato paste
  • 2 pounds (900 g) roma tomatoes, quartered
  • 2 cans (850 g) white beans, drained
  • 4 cups (1¼ l) vegetable broth
  • 1 cup (240 ml) water
  • 1 sprig rosemary
  • 1 teaspoon rosemary leaves, chopped
  • ¼ teaspoon crushed red pepper flakes
  • 4 cups (115 g) Ciabatta bread, cubed
  • ½ cup (55 g) Mozzarella cheese, shredded


  1. Heat 1 Tablespoon of the oil in a large pot or Dutch oven over medium-high heat.
  2. Add the onion, garlic, and a pinch of salt.
  3. Cook, stirring occasionally, until the onion is softened, about 5 minutes.
  4. Add the tomato paste and cook for 1 minute.
  5. Add the tomatoes, beans, broth, water, rosemary sprig, and red pepper flakes.
  6. Bring to a boil.
  7. Reduce the heat to medium and simmer for 20 minutes.
  8. Discard the rosemary sprig.
  9. Working in batches, carefully ladle the stovetop soup into the Vitamix container and secure lid.
  10. Select Variable 1.
  11. Turn machine on and slowly increase speed to Variable 10, then to High.
  12. Blend for 20 seconds or until desired consistency is reached.
  13. Pour into a pot to keep warm. Repeat with leftover soup from the stovetop.
  14. Preheat the oven to 400°F (200°C).
  15. Place the bread cubes on a baking sheet, drizzle with remaining olive oil, and sprinkle with chopped rosemary and shredded mozzarella.
  16. Bake until croutons are golden brown, about 10 to 15 minutes.
  17. Top each bowl of soup with the croutons and serve.

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