Tuscan White Bean Soup with Olive Oil and Rosemary
One of the things I love about the cooking of rural Italy is its simplicity. A simple dish of pasta with tomato and herb sauce. A simple loaf of bread. A rustic wine. The cook is not required to rummage through pantries, or multiple grocery stores and ethnic markets, looking for ingredients. Often she may look no further than her own garden or local farmers’ market.
Puree the beans or eat them whole, as you wish.
Note: This recipe is from 50 Simple Soups for the Slow Cooker by Lynn Alley. Authorization to print courtesy of Andrews McMeel Publishing.
Total Steps
3
Ingredients
8
Tools Needed
3
Ingredients
- 6 cups water
- 2 cups dried white beans
- 1 medium onion, chopped
- 1/4 cup olive oil
- 6 cloves garlic
- 1 leaf bay leaf
- Salt
- 1 tablespoon chopped fresh rosemary
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. Add the salt to taste.
Step 3
Ladle the soup into bowls. Drizzle with the olive oil, sprinkle with rosemary, and serve.