Based on 8 reviews


  • Serves 4
  • |
  • prep time: 15 minute(s)
  • |
  • cook time: 15 minute(s)
3 Tbsp. Bertolli® Extra Virgin Olive Oil
1 large sweet onion
2 cloves garlic, coarsely chopped
1/2 tsp. finely chopped fresh rosemary
4 large tomatoes, peeled, seeded and chopped
1 can (19 oz.) cannellini or white kidney beans, rinsed and drained
1 cup chicken broth
1 tsp. salt

In 4-quart saucepot, heat Olive Oil over medium-high heat and cook onion 8 minutes, stirring occasionally, or until golden. Stir in garlic and rosemary and cook 1 minute. Add tomatoes and beans and cook 2 minutes, stirring occasionally. Remove 1 cup bean mixture; set aside. Stir in chicken broth and salt into remaining bean mixture and bring to a boil over high heat. Reduce heat and simmer 1 minute. In blender or food processor, process in batches until smooth. Add reserved bean mixture; heat through. Serve, if desired, with additional Olive Oil drizzled over soup.