Tuscan White Bean Soup with Olive Oil and Rosemary

Tuscan White Bean Soup with Olive Oil and Rosemary

Tuscan White Bean Soup with Olive Oil and Rosemary

45 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   6 Points
Cuisine
  • soup
  • lunch
  • main course
  • main dish
  • dinner
Comments
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.

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