Hearty Rustic Tomato and White Bean Cozy Soup

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
• 1 (28-ounce) can crushed tomatoes
• 3 cups low-sodium vegetable broth
• 2 (15-ounce) cans white beans (cannellini or navy), drained and rinsed
• 1/2 cup heavy cream or coconut cream for dairy-free option
• Salt and black pepper, to taste
• 1 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent.
2. Add the minced garlic and diced carrots to the pot. Sauté for another 3-4 minutes, stirring occasionally, until carrots start to soften and garlic is fragrant.
3. Stir in the dried or fresh rosemary and cook for 1 minute to release the aroma.
4. Pour in the crushed tomatoes and vegetable broth. Stir well to combine and bring the mixture to a gentle boil.
5. Add the drained white beans, smoked paprika, and crushed red pepper flakes if using. Reduce heat to low and simmer uncovered for 15-20 minutes, allowing flavors to meld and soup to thicken slightly.
6. Using an immersion blender, partially blend the soup to create a creamy texture with some chunks left for heartiness. Alternatively, transfer half the soup to a blender, puree, and return to pot.
7. Stir in the heavy cream or coconut cream and season with salt and freshly ground black pepper to taste.
8. Simmer for an additional 5 minutes to heat through, then remove from heat. Ladle into bowls, garnish with chopped fresh parsley, and serve hot with crusty bread.

Chef tips

• For a vegan and dairy-free version, substitute heavy cream with full-fat coconut cream or omit entirely for a lighter soup.
• If fresh rosemary isn’t available, dried rosemary works well — just crush it slightly with your fingers before adding to release flavor.
• Use low-sodium vegetable broth to better control the saltiness of the soup.
• To make the soup thicker, simmer uncovered longer; for thinner soup, add extra broth or water.
• Substitute white beans with chickpeas or great northern beans if desired.