Tuscan White Bean Soup with Olive Oil and Rosemary
Ingredients:
- bay leaf
- rosemary
- garlic
- olive oil
- onion
- salt
- water
- beans
Instructions:
- 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.
