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In this post, you will learn how to make Tuscan White Bean Soup with Olive Oil and Rosemary and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Tuscan White Bean Soup with Olive Oil and Rosemary.
- 1 bay leaf
- 1 tablespoon chopped fresh rosemary
- 6 cloves garlic
- 1 teaspoon olive oil
- 1 medium onion, chopped
- 2 tablespoons water
- 2 cups dried white beans, such as great northern or cannellini
- 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.
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