Tuscan White Bean Soup with Olive Oil and Rosemary

Ingredients

• •1 bay leaf
• •1 tablespoon rosemary
• •6 cloves garlic
• •1 teaspoon olive oil
• •1 medium onion
• •1 teaspoon salt
• •water
• •2 cups dried white beans

Method

Adapted from foodista.com

1. 1Rinse the beans thoroughly and place them in a 7-quart slow cooker along with the water, onion, garlic, and bay leaf.
2. 2Cover and cook on LOW for about 8 hours, or until the beans are nice and tender.
3. 3Remove the bay leaf.
4. 4Using a handheld immersion blender, puree the remaining ingredients to the desired texture.
5. 5Add the salt to taste.
6. 6Ladle the soup into bowls.
7. 7Drizzle with the olive oil, sprinkle with rosemary, and serve.