Name: Tuscan White Bean Soup with Olive Oil and Rosemary
Yield: 4–6 servings
Ingredients: 2 cups dried white beans, such as great northern or cannellini; 6 cups water; 1 medium onion, chopped; 6 cloves garlic; 1 bay leaf; Salt; 1/4 cup olive oil; 1 tablespoon chopped fresh rosemary

4–6 servings Source yield

Ingredients

2 cups dried white beans, such as great northern or cannellini
6 cups water
1 medium onion, chopped
6 cloves garlic
1 bay leaf
Salt
1/4 cup olive oil
1 tablespoon chopped fresh rosemary

Make it step by step

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.

Nutrition and portions

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Recipe source

Adapted from Foodista by Sheri Wetherell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.

Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.

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