🏷️ Category: lunch
⭐ Difficulty: Medium
⏱️ Time: 45 min
📝 Introduction
Warm up with this comforting Tuscan White Bean Soup, infused with aromatic rosemary and rich olive oil. This gluten-free, dairy-free, and vegan-friendly recipe is perfect for a nutritious lunch or dinner. With just 242 calories per serving, it's packed with 16g of protein and essential vitamins, making it both delicious and budget-friendly at only 50 cents per serving. Using a slow cooker simplifies the process, allowing the flavors to meld beautifully over 8 hours. Serve it hot, drizzled with extra olive oil and a sprinkle of fresh rosemary for an authentic Italian touch.
🥘 Ingredients
• bay leaf1
• rosemary1 tablespoon
• garlic6 cloves
• olive oil1 teaspoon
• onion1 medium
• salt6 servings
• water2 tablespoons
• beans2 cups
👨🍳 Cooking Steps
1
Rinse the beans thoroughly and place them in a 7-quart slow cooker along with the water, onion, garlic, and bay leaf
2
Cover and cook on LOW for about 8 hours, or until the beans are nice and tender
3
Remove the bay leaf
4
Using a handheld immersion blender, puree the remaining ingredients to the desired texture
5
Add the salt to taste
6
Ladle the soup into bowls
7
Drizzle with the olive oil, sprinkle with rosemary, and serve
