Tuscan white bean soup with olive oil and rosemary

Name: Tuscan white bean soup with olive oil and rosemary
Total time: 45 min
Yield: 6 servings
Ingredients: 1 bay leaves; 1 Tbsp fresh rosemary; 6 cloves garlic; 1 tsp olive oil; 1 medium onion; 6 servings salt; 2 Tbsps water; 2 cups white dried beans

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 leaves

fresh rosemary

1 Tbsp

garlic

6 cloves

olive oil

1 tsp

onion

1 medium

salt

6 servings

water

2 Tbsps

white dried beans

2 cups

Method

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.

Nutrition:

242 kcal

Carbs

43 g

Fat

1 g

Protein

16 g

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