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Tuscan White Bean Soup with Olive Oil and Rosemary Recipe - Quick, Healthy & Ready in 45 Minutes

Tuscan White Bean Soup with Olive Oil and Rosemaryhealthy recipe

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:

  1. 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.
  2. Remove the bay leaf. Using a handheld immersion blender, puree the remaining ingredients to the desired texture.
  3. Add the salt to taste.Ladle the soup into bowls.
  4. Drizzle with the olive oil, sprinkle with rosemary, and serve.

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