- 3 tbsp olive oil
- 1 lg onion, chopped
- 5 cloves garlic, smashed
- Kosher salt
- 2 tbsp tomato paste
- 2 lbs tomatoes, chopped
- 30oz white beans, drained and rinsed
- 1 qt chicken broth
- 1 sprig rosemary, plus 1 teaspoon chopped leaves
- 1/4 tsp red pepper flakes
Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, 3 garlic cloves and a pinch of salt. Cook, stirring occasionally, until the onion is softened, 5 minutes. Add the tomato paste and cook, stirring occasionally, 1 minute. Add all but 1/2 cup of the chopped tomatoes, the beans, broth, 1 cup water, the rosemary sprig, 1/4 teaspoon red pepper flakes and 1/2 teaspoon salt. Bring to a boil. Reduce the heat to medium and simmer 20 minutes.
Discard the rosemary sprig. Working in batches, transfer the soup to a blender and puree until smooth. Season with salt. Return to the pot and cover to keep warm.
Top each bowl of soup with croutons, reserved 1/2 cup chopped tomatoes; drizzle with olive oil as desired
