Tuscan White Bean Soup with Olive Oil and Rosemary
Basic Information
- Servings: 6
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 98.56
- Health score: 94.00
- Weight Watcher points: 6.00
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 leaf1
rosemary1 tablespoon
garlic6 cloves
olive oil1 teaspoon
onion1 medium
salt6 servings
water2 tablespoons
beans2 cups
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.
Categories
Dish Types: lunch, soup, main course, main dish, dinner
Diets: gluten free, dairy free, lacto ovo vegetarian, vegan
Occasions: fall, winter