Tuscan white bean soup with olive oil and rosemary
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
1
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:
Carbs
43 g
Fat
1 g
Protein
16 g
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