Tuscan White Bean & Rosemary Soup

Heat 3 tablespoons of olive oil in a large, heavy-based pot over medium-low heat. Add the diced onion, celery, and carrot with a good pinch of salt. Cook gently, stirring occasionally, for 10–12 minutes until the vegetables are completely soft and the onion is translucent and sweet-smelling. Add the sliced garlic and rosemary sprigs and cook for a further 2 minutes until fragrant. This soffritto is the flavour backbone of the entire soup — patience here pays off in the bowl.

Add the smoked paprika and stir for 30 seconds to toast it in the oil. Pour in the canned tomatoes, crushing them roughly with a wooden spoon as they go in. Add the drained cannellini beans and the vegetable stock. Stir everything together, bring to a gentle boil, then reduce the heat to a steady simmer. Cook uncovered for 20 minutes, stirring occasionally, until the soup has thickened and the flavours have melded together.

Remove the rosemary sprigs. Using a stick blender, partially blend the soup directly in the pot — you want roughly half the beans blended smooth to create a thick, creamy base while the other half remain whole for texture. Alternatively, ladle about a third of the soup into a blender, blitz until smooth, and stir it back in. Return to the heat, taste, and adjust seasoning generously with salt and black pepper.

Ladle the soup into warmed deep bowls. Drizzle each portion generously with your best extra-virgin olive oil — do not be shy, this is the finishing touch that elevates the whole dish. Add a crack of black pepper and, if you like, a small sprig of fresh rosemary for aroma. Serve with crusty bread for dipping, though the soup is completely satisfying on its own.