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.