This simple Tuscan White Bean Soup recipe employs just a handful of ingredients but yields wonderfully flavorful results.
One of the things I love about the cooking of rural Italy is its simplicity: a humble dish of pasta with tomato and herb sauce; a plain loaf of bread; a rustic wine. The cook is not required to rummage through pantries or multiple grocery stores and ethnic markets to find ingredients. Often she may look no further than her own garden or local farmers’ market. This simple soup employs just a handful of ingredients, but yields wonderfully flavorful results. Purée the beans or eat them whole, as you wish.
For more slow cooker soup recipes, read the original article, A Taste of Comfort.
• 2 cups dried white beans such as great northern or cannellini
• 6 cups water
• 1 medium onion, chopped
• 6 cloves garlic
• 1 bay leaf
• Salt, to taste
• 1/4 cup olive oil
• 1 tablespoon chopped fresh rosemary, for garnish
1. Rinse beans thoroughly and place them in a 7-quart slow cooker along with water, onion, garlic and bay leaf. Cover and cook on low for about 8 hours, or until beans are tender.
2. Remove bay leaf. Using a handheld immersion blender, purée slow cooker contents to desired texture. Add salt to taste.
3. Ladle soup into bowls. Drizzle with olive oil, sprinkle with rosemary, and serve. Serves 4 to 6.