Tuscan White Bean Soup with Olive Oil and Rosemary

Cooking Time : 45 minutes

Very Healthy : ✅ | Vegetarian : ✅ | Vegan : ✅

Summary :

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 roughly 45 minutes. With a spoonacular score of 79%, this dish is good. If you like this recipe, take a look at these similar recipes: White Bean Soup with Pastan and Rosemary Oil Drizzle, Tuscan White Bean and Fennel Stew With Orange and Rosemary, and Tuscan White Bean Soup.

Ingredients

bay leaf

Amount: 1

rosemary

Amount: 1 Tbsp

garlic

Amount: 6 cloves

olive oil

Amount: 1 tsp

onion

Amount: 1 medium

salt

Amount: 6 servings

water

Amount: 2 Tbsps

beans

Amount: 2 g

Instruction

Step 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.

Step 2 : Remove the bay leaf. Using a handheld immersion blender, puree the remaining ingredients to the desired texture.

Step 3 : Add the salt to taste.Ladle the soup into bowls.

Step 4 : Drizzle with the olive oil, sprinkle with rosemary, and serve.