White Bean and Rosemary Soup

Any soup that starts with canned beans sounds like a cheap-out, but this one is gloriously full of flavor because of the zing of the raw garlic, the earthy freshness of the rosemary, and the hint of umami from the Worcestershire. You can heft this up with a lot of things—greens like spinach or kale, meaty proteins like chopped ham or sausage, or the crunchy texture of croutons or panko. But I still love it as a silky smooth (and unintentionally vegan!) soup on its own, with a hunk of bread