Tuscan White Bean Soup with Olive Oil and Rosemary
Ready in 45 minutes, for 6 servings
Very healthy
Dairy free
Gluten free
Vegan
Vegetarian
INGREDIENTS:
- bay leaves
- garlic
- beans
- onion
- water
EQUIPMENT:
- slow cooker
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.
INGREDIENTS:
- bay leaves
EQUIPMENT:
- immersion blender
2) Remove the bay leaf. Using a handheld immersion blender, puree the remaining ingredients to the desired texture.
INGREDIENTS:
- salt
- soup
EQUIPMENT:
- bowl
- ladle
3) Add the salt to taste.Ladle the soup into bowls.
INGREDIENTS:
- olive oil
- rosemary
4) Drizzle with the olive oil, sprinkle with rosemary, and serve.