Tuscan White Bean Soup with Olive Oil and Rosemary
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…
- Prep
- 16 min
- Cook
- 29 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Medium
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
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.
Recipe data from Spoonacular (spoonacular.com) · Original source
Read it through first
Skim all 4 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Supplied by Spoonacular's nutrition database.
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