Tuscan White Bean Soup with Olive Oil and Rosemary

We made this soup yesterday. We made it in the slow cooker and let it cook all day. It was very easy, healthy and delicious!

Tuscan White Bean Soup with Olive Oil and Rosemary
Serves 4-6


2 cups dried white beans (great northern, cannellini, “navy,” lima)
6 cups water
1 medium onion, chopped
6 cloves garlic
1 bay leaf
salt (I always start with a minimum of 1 tablespoon and go from there)
¼ cup olive oil
1 tablespoon chopped fresh rosemary
¼ cup freshly grated Parmesan cheese

 

Rinse the beans thoroughly and place them in a 6 or 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.

If cooking on the stovetop, plan ahead.  You’ll need to soak the beans overnight, covered by three inches of water. In the morning, drain and rinse. Add beans to the water, onion, garlic and bay leaf, bring to just a boil, then lower heat to simmer, cover, and cook for about an hour to an hour and a half.

Remove the bay leaf.  Using a handheld immersion blender (much safer than trying to pour all of the hot ingredients into a blender!), puree the remaining ingredients to the desired texture.  Add salt to taste.

Ladle into soup bowls, then drizzle with olive oil and sprinkle on some fresh rosemary and Parmesan.

Thanks Yoga Journal!

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