Slow Cooker White Bean and Rosemary Soup Recipe

by katerina on November 3, 2008

Here is a creamy white bean soup recipe which can be made in your slow cooker or crockpot. Starting from dried beans this recipe requires almost no effort but results in a subtle and delicious vegetarian dinner.

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Slow Cooker White Bean and Rosemary Soup

(serves 4)

2 cups mixed dried beans (I used cannelini, great northern and chickpeas)
1 onion, diced
1 stalk celery, chopped
2 carrots chopped
2 cloves garlic, minced
1 bay leaf
1 large sprig rosemary
1 parmesan rind (optional)
1L +1 cup chicken, vegetable stock, or water
1 large potato, peeled and large dice
salt and pepper

Soak the beans by covering them in 2 inches of cold water overnight. Drain.

Combine remaining ingredients in the slow cooker on low until beans are tender. (Or until you get home from work.) Remove rosemary sprig, bay leaf, and parmesan. Remove 1/3 of the soup to a blender and puree, stir back in. Taste and correct for seasoning.

Garnish with fresh rosemary or stir in lemon juice if desired.

Prep Time: 10 minutes | Cooking Time: 360 minutes | Total Time:370 minutes
Calories(approximate per serving): 250

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