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Ingredients

• 1 bay leaf
• 1 tablespoon chopped fresh rosemary
• 6 cloves garlic
• 1 teaspoon olive oil
• 1 medium onion, chopped
• Salt
• 2 tablespoons water
• 2 cups dried white beans, such as great northern or cannellini

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Ready In 45 Minutes

Servings: 6

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Cooking Instructions

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Step 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.
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• Length: 480 minutes

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Step 2

• Remove the bay leaf. Using a handheld immersion blender, puree the remaining ingredients to the desired texture.
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Step 3

• Add the salt to taste.Ladle the soup into bowls.
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Step 4

• Drizzle with the olive oil, sprinkle with rosemary, and serve.
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