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White Bean, Rosemary and Kale Soup (adapted from Deborah Madison’s Vegetarian Cooking for Everyone)

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For the rosemary oil

  • 1/2 cup EVOO
  • 2 tbsp dried rosemary
  • 2 garlic cloves, sliced

For the soup:

  • 2 tbsp EVOO
  • 2 tsp dried rosemary
  • 1 onion, diced
  • 2 carrots, finely diced
  • 1 celery rib, finely diced
  • 5 garlic cloves, sliced
  • 1/3 cup chopped parsley
  • 1 cup diced tomatoes with juices
  • 1 can Cannellini beans
  • 1 can Great Northern beans
  • 3 qt water or vegetable broth
  • 8 ounces elbow pasta
  • Season salt & pepper
  • Grated Parmesan cheese

For the kale:

  • 1 large bunch kale, chopped
  • 2 tbsp EVOO
  • 2 garlic cloves, sliced
  • Red pepper flakes


  1. To make the rosemary oil, slowly warm the EVOO with garlic and rosemary until the garlic begins to color. Turn off the heat and set aside until needed.
  2. Heat the oil with rosemary in a soup pot over medium heat. Add the onion, carrots, celery and cook until the onion is softened, about 10 minutes. Stir in the garlic and parsley and cook for a few minutes more. Rinse the beans and add them to the pot along with the tomatoes and water/broth. Season salt and pepper to taste. Bring to a boil and then lower the heat and simmer for about 30 minutes. Using an immersion blender, puree half of the soup to make it thicker.
  3. Saute kale in the pan with garlic, EVOO and red pepper flakes. Add kale to the soup before serving.
  4. Cook the pasta and strain the rosemary oil. Ladle the soup into bowls, add pasta, and drizzle the oil on top. Add Parmesan cheese and pepper to taste.