Tuscan White Bean Soup with Olive Oil and Rosemary

4 steps · 45 min total

1. 01

   Slow Cook the Beans

   Rinse the beans well, then transfer them to a 7-quart slow cooker. Add the water, chopped onion, garlic cloves, and bay leaf. Cover the cooker and set it to LOW, letting the beans cook for about 8 hours, or until they're completely tender and creamy.
2. 02

   Blend the Soup

   Carefully fish out and discard the bay leaf. Using an immersion blender (or transferring batches to a regular blender), purée the soup directly in the slow cooker until it reaches your preferred consistency — some like it completely smooth, others prefer a bit of texture.
3. 03

   Season and Ladle

   Stir in salt to taste. Ladle the warm soup into individual bowls.
4. 04

   Garnish and Serve

   Finish each bowl with a generous drizzle of good olive oil and a sprinkle of fresh rosemary before serving.