Tuscan White Bean Soup with Olive Oil and Rosemary

• bay leaf1
• rosemary1 tablespoon
• garlic6 cloves
• olive oil1 teaspoon
• onion1 medium
• salt6 servings
• water2 tablespoons
• beans2 cups

Instructions

1. 1

   Rinse the beans thoroughly and place them in a 7-quart slow cooker along with the water, onion, garlic, and bay leaf.

2. 2

   Cover and cook on LOW for about 8 hours, or until the beans are nice and tender.

3. 3

   Remove the bay leaf.

4. 4

   Using a handheld immersion blender, puree the remaining ingredients to the desired texture.

5. 5

   Add the salt to taste.Ladle the soup into bowls.

6. 6

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