182 kcalTuscan White Bean Soup with Olive Oil and Rosemary
495 min serves 8
VeganGluten-FreeDairy-Free
12gprotein33gcarbs1gfat
Ingredients
- •1 bay leaf
- •1 tablespoon rosemary
- •6 cloves garlic
- •1 teaspoon olive oil
- •1 medium onion
- •salt
- •2 tablespoons water
- •2 cups beans
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Method
From foodista.com — read the original
- 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.
- Remove the bay leaf. Using a handheld immersion blender, puree the remaining ingredients to the desired texture.
- Add the salt to taste. Ladle the soup into bowls.
- Drizzle with the olive oil, sprinkle with rosemary, and serve.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com