Tuscan White Bean Soup with Olive Oil and Rosemary
Tuscan White Bean Soup with Olive Oil and Rosemary is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 6 servings.
- Servings: 6
- Total cooking time:
Ingredients:
- 1 bay leaf
- 1 tablespoon chopped fresh rosemary
- 6 cloves garlic
- 1 teaspoon olive oil
- 1 medium onion, chopped
- Salt
- 2 tablespoons water
- 2 cups dried white beans, such as great northern or cannellini
Instructions:
- Rinse the beans thoroughly and place them in a 7-quart slow cooker along with the water, onion, garlic, and bay leaf. Cover and cook on LOW for about 8 hours, or until the beans are nice and tender.
- Remove the bay leaf. Using a handheld immersion blender, puree the remaining ingredients to the desired texture.
- Add the salt to taste.Ladle the soup into bowls.
- Drizzle with the olive oil, sprinkle with rosemary, and serve.
