Tuscan White Bean Soup with Olive Oil and Rosemary


2 cups dried white beans, such as great northern or cannellini
6 cups water
1 medium onion, chopped
6 cloves garlic
1 bay leaf
1/4 cup olive oil
1 tablespoon chopped fresh rosemary


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.




Andrea Genua's picture

Love white beans and this soup sounds delicious! Can't wait to give it a try! Thanks!

Rownak's picture

The soup look beautiful, a touch of rosemary is so refershing. I need to wait till weekend to cook this! Thanks for the recipe.

- Rownak

Rose's picture

This sounds delicious! I have a recipe with cannellini <sp> but great northern beans are more readily available in my area.

Prem J's picture

Just beautiful.... Thanks for the Recipe...

marcella-not-hazan's picture

May I suggest throwing in a handful of fresh egg pasta (such as broken up pappardelle or maltagliati) some 5 minutes before serving, after pureeing the soup. You may most certainly have to add a bit of water/stock to it, as the pasta will soak it up while cooking, but I think you are going to love the variation... :)

gale riley's picture

this was disappointing..very bland. I think it wants pancetta


One of the things I love about the cooking of rural Italy is its simplicity. A simple dish of pasta with tomato and herb sauce. A simple loaf of bread. A rustic wine. The cook is not required to rummage through pantries, or multiple grocery stores and ethnic markets, looking for ingredients. Often she may look no further than her own garden or local farmers’ market.

Puree the beans or eat them whole, as you wish.

Note: This recipe is from 50 Simple Soups for the Slow Cooker by Lynn Alley. Authorization to print courtesy of Andrews McMeel Publishing.


4-6 servings


Wednesday, September 21, 2011 - 12:13pm


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