When I got this idea for this blog and started to really look more in depth at other food blogs, beside the countless other amazing blogs that I already follow, I found so many more amazing blogs.  I never have to look too far to find a tomato based recipe.  My go to strategy usually is to go the store and find something that appeals to me that day, lets say zucchini, purchase it and go home and google recipes with tomato and zucchini, and within seconds tons and tons of recipes come up and I usually search for the easier recipes, because when cooking my ADHD always kicks in, and although I love create delicious, healthy meals for friends and family, I don’t necessarily love to cook.  So, as I said in my Bio, Im kind of a unique blogger, all my recipes contain different versions of Tomato Sauce, and those tomato sauces happen to by my Bottled tomato sauce that I market.

So the other day, I made a dish with fresh Rosemary, and because I never want to throw away any food, I don’t have to, I searched tomato rosemary recipes and up popped tons an tons of Tomato White Bean Rosemary Soup Recipes.

It was a no brainer for me because I love white beans for so many reasons besides taste.  I love all the nutrients- protein, fiber, vitamins, and equally important I love the smooth creamy rich texture when it is pureed.  I am always looking for ways to give food a rich creamy texture that doesn’t always involve butter or cream.

In my recipe I did use dried beans that I soaked over night, but canned beans work just as well, and in general, I use the canned, but I happened to have dried beans and actually it was really easy to soak them, so what ever works!


  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 2 carrots pealed and chopped
  • 1 lb white beans dried or can(15 ounce can)
  • 2 cups chicken broth
  • 1 jar 26 da Giulia Tomato Basil
  • 2 tsp minced rosemary
  • 1 bay leaf
  • salt pepper to taste


  1. If using dried white beans soak in pan of water over night (minimum 4 hours)
  2. In large soup pot warm olive oil and saute onion and carrot for 4 minutes
  3. add all other ingredients and bring to a boil on high heat
  4. lower to a simmer an simmer 30 minutes
  5. remove bay leaf
  6. using a blender or immersion blender puree soup until silky smooth
  7. return to pot simmer 4 minutes
  8. top with fresh rosemary

I served in bread bowls, but obviously not necessary esp for people watching carbs