Tuscan White Bean Soup with Olive Oil and Rosemary

You can never have too many soup recipes, so give Tuscan White Bean Soup with Olive Oil and Rosemary a try. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 101 calories, 6g of protein, and 1g of fat per serving. This recipe serves 6 and costs 29 cents per serving. This recipe is liked by 22 foodies and cooks. This recipe from Foodista requires bay leaf, fresh rosemary, onion, and salt. It can be enjoyed any time, but it is especially good for Winter. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 79%. If you like this recipe, you might also like recipes such as White Bean Soup with Pastan and Rosemary Oil Drizzle, Tuscan White Bean and Fennel Stew With Orange and Rosemary, and Tuscan White Bean Soup.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

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. Add the salt to taste.
3. Ladle the soup into bowls. Drizzle with the olive oil, sprinkle with rosemary, and serve.

 

Step by 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.

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.

Nutrition Information:

covered percent of daily need