Tuscan White Bean Soup with Olive Oil and Rosemary
495 minMediterranean
Servings6
Plan it in the app to put it on your week.
- Vegetarian
- Vegan
- Gluten Free
- Dairy Free
- Pescatarian
Steps
- 1Rinse 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.
- 2Remove the bay leaf. Using a handheld immersion blender, puree the remaining ingredients to the desired texture.
- 3Add the salt to taste.Ladle the soup into bowls.
- 4Drizzle with the olive oil, sprinkle with rosemary, and serve.
Nutrition
- Calories
- 25kcal
- Protein
- 1g
- Carbs
- 4g
- Fat
- 1g
- Fiber
- 1g
- Sugar
- 1g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does tuscan white bean soup with olive oil and rosemary take to make?
About 495 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 6 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.
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