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. 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 rough
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.
Recipe from foodista.com
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Ingredients (8)
- •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
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