Tuscan White Bean Soup with Olive Oil and Rosemary


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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
1/4 cup olive oil
1 tablespoon chopped fresh rosemary

 

1
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.
2
Remove the bay leaf. Using a handheld immersion blender, puree the remaining ingredients to the desired texture. Add the salt to taste.
3
Ladle the soup into bowls. Drizzle with the olive oil, sprinkle with rosemary, and serve.

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