Tuscan White Bean Soup with Olive Oil and Rosemary

Name: Tuscan White Bean Soup with Olive Oil and Rosemary
Total time: 45 min
Yield: 6 servings
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

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.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

242 kcal

Calories

16 g

Protein

1 g

Fat

43 g

Carbs

Ingredients

For 6 servings

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.