Italian Rosa Mariana Soup

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Intensity: Medium
Servings: 6

The Italian Rosa Mariana Soup is a beautiful, aromatic, and nourishing dish inspired by southern Italian coastal traditions. This recipe blends rustic charm with fragrant herbs, ripe tomatoes, creamy cannellini beans, and a hint of Mediterranean spice. The name “Rosa Mariana” nods to the blushing pink hue the soup develops thanks to a delicate blend of tomato and cream. It’s a perfect soup for chilly evenings, family gatherings, or when you need a hearty meal without the heaviness of stews.

Ingredients

For the Soup Base:

• 3 tablespoons extra virgin olive oil

• 1 medium yellow onion, finely chopped

• 3 garlic cloves, minced

• 2 stalks celery, diced

• 2 medium carrots, peeled and chopped

• 1 teaspoon sea salt

• ½ teaspoon black pepper

• ½ teaspoon crushed red pepper flakes (optional, for heat)

• 1 tablespoon tomato paste

• 1 (28-ounce) can San Marzano tomatoes, crushed

• 4 cups low-sodium vegetable broth (or chicken broth)

• 1 cup water

• 1 bay leaf

• 1 teaspoon dried oregano

• ½ teaspoon dried thyme

• ½ teaspoon smoked paprika

Add-Ins:

• 1 (15-ounce) can cannellini beans, drained and rinsed

• 1 cup small pasta (ditalini, elbow, or orzo work well)

• ½ cup heavy cream (optional for creamy version)

• 2 cups baby spinach or Tuscan kale, chopped

• ¼ cup fresh basil, torn

To Serve:

• Freshly grated Parmesan or Pecorino Romano cheese

• Crusty Italian bread

• Extra virgin olive oil (for drizzling)

• Fresh parsley or basil for garnish

Preparation Steps

Step 1: Prepare the Vegetables (Prep Time: 15 minutes)

Begin by chopping all the vegetables. Dice the onion, celery, and carrots uniformly so they cook evenly. Mince the garlic cloves and set aside. Drain and rinse the cannellini beans thoroughly.

Pro Tip: You can prep the vegetables in advance and store them in the refrigerator for up to 24 hours before cooking.

Step 2: Sauté the Aromatics (Cook Time: 5–7 minutes)

Heat 3 tablespoons of olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery (this Italian trio is known as soffritto). Sauté for about 5 minutes, or until the vegetables begin to soften. Add garlic, salt, black pepper, and red pepper flakes (if using), and sauté for another minute until fragrant.

Step 3: Add the Tomato Base

Stir in the tomato paste and cook for 2 minutes to deepen the flavor. Then pour in the crushed San Marzano tomatoes, scraping up any browned bits from the bottom of the pot. Let it simmer gently for 5 minutes.

Step 4: Build the Soup

Add the vegetable broth, water, bay leaf, oregano, thyme, and smoked paprika. Stir well and bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to a simmer and cover partially. Let the soup simmer for about 20 minutes to allow the flavors to meld.

Step 5: Add the Pasta and Beans (Cook Time: 10 minutes)

Stir in the pasta and cannellini beans. Simmer uncovered for another 8–10 minutes, or until the pasta is just al dente. Stir occasionally to prevent sticking.

Note: If you’re making the soup ahead of time, consider cooking the pasta separately and adding it when reheating to avoid overcooking.

Step 6: Finishing Touches

Remove the bay leaf. Stir in the chopped spinach or kale and let it wilt for about 2–3 minutes. Turn the heat to low and pour in the heavy cream if using. Stir until the soup takes on a rosy, creamy hue—hence the name “Rosa Mariana.”

Taste and adjust seasoning with more salt or pepper as needed. Add fresh torn basil and give it a final stir.

Serving Suggestions

Ladle the Rosa Mariana Soup into warm bowls. Top with freshly grated Parmesan or Pecorino Romano cheese and a light drizzle of high-quality extra virgin olive oil. Garnish with parsley or additional basil leaves for a fresh finish.

Best Served With:

• Crusty Italian bread or focaccia

• A side of marinated olives

• A light Chianti or Pinot Grigio for wine pairing

• Storage & Reheating Tips
  

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  Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze in individual portions for up to 2 months. (Avoid freezing with pasta; add fresh when reheating.)

• Reheating: Reheat gently over the stove with a splash of water or broth. Add more cream if needed to restore texture.

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Note: Nutrition can vary based on cream and cheese used.