Tuscan White Bean Soup with Olive Oil and Rosemary

Tuscan White Bean Soup with Olive Oil and Rosemary

  Ready in : 45 mins

Tuscan White Bean Soup with Olive Oil and Rosemary is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 6 servings. This main course has 242 calories, 16g of protein, and 1g of fat per serving. For 50 cents per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. 22 people found this recipe to be tasty and satisfying. Head to the store and pick up olive oil, rosemary, garlic, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 79%, this dish is good.

Ingredients

bay leaf

bay leaf

1

rosemary

rosemary

1 tablespoon

garlic

garlic

6 cloves

olive oil

olive oil

1 teaspoon

onion

onion

1 medium

salt

salt

6 servings

water

water

2 tablespoons

beans

beans

2 cups

Cooking in Steps

  1. 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.

    bay leaves

    bay leaves

    garlic

    garlic

    beans

    beans

    onion

    onion

    water

    water

    slow cooker
    slow cooker
  2. 2
    Remove the bay leaf. Using a handheld immersion blender, puree the remaining ingredients to the desired texture.

    bay leaves

    bay leaves

    immersion blender
    immersion blender
  3. 3
    Add the salt to taste.Ladle the soup into bowls.

    salt

    salt

    bowl
    bowl
    ladle
    ladle
  4. 4
    Drizzle with the olive oil, sprinkle with rosemary, and serve.

    olive oil

    olive oil

    rosemary

    rosemary