Tuscan White Bean and Vegetable Soup with Rosemary Croutons

Soup with a difference!


  • 1 medium sized onion (diced)
  • 3 cloves garlic (minced)
  • extra virgin olive oil
  • 2 medium carrots (diced)
  • 2 medium courgettes (diced)
  • 2 sticks celery (sliced)
  • 1 (1lb) tin of chopped tomatoes
  • 1 bayleaf
  • good pinch of dried basil
  • 2 sage leaves
  • 1 small sprig of fresh rosemary
  • sea salt
  • coarse ground black pepper
  • fresh parsley
  • 2 (1lb) tins of butter beans
  • rosemary croutons:
  • 3 thick slices of sourdough bread or ¼ baguette (diced)
  • (good way to use up old bread)
  • 2 cloves garlic (minced)
  • 0.25 tsp finely chopped fresh rosemary
  • 2 tblsp extra virgin olive oil


  1. Preheat the oven to 190°C (375°F/Gas 5).
  2. Begin by boiling a kettle full of water, (to save time use boiling water for the stock).
  3. Heat 1 tablespoon of olive oil in a large pot, dice the onion and add to the pot with the garlic.
  4. Saute for 2/3 minutes and add the celery, carrots, courgette, tomatoes, bayleaf, sage and rosemary.
  5. Add 1 pint of boiled water and a pinch of salt. Bring to a boil, lower the heat, place a lid on top and simmer for 15 minutes.
  6. Make the Croutons
  7. Cut the bread into bite size pieces. Place on a baking tray.
  8. Chop the garlic and the rosemary very fine and sprinkle on the bread, pour the olive oil over the bread and herbs and toss well together.
  9. Bake in the preheated oven for 8/10 minutes until lightly browned.
  10. Drain 1 tin of beans and blend until smooth. Drain the other tin and add both to the soup and stir well.
  11. Thin the soup with boiled water if needed.
  12. Season with salt and pepper and garnish with plenty of finely chopped fresh parsley.
  13. Serve garnished with the rosemary croutons.


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