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

{ 10 comments… read them below or add one }

Deborah November 3, 2008 at 5:11 pm

Another great slow cooker recipe!


Maria November 3, 2008 at 5:21 pm

I am getting out the slow cooker for this one!


Katerina November 3, 2008 at 5:25 pm

Glad you guys like it! It is so rainy and ugly today I kinda wish I had it simmering away on the stove even though I do have dinner plans.


Bridgett November 4, 2008 at 4:48 pm

This recipe sounds so simple and it looks like it turns out mouthwatering. Perfect for all the rain we are getting lately!


swirlingnotions November 5, 2008 at 1:04 am

Yum . . . it is SO slow cooker time, and I’m always looking for a good bean soup recipe. Great to combine the two here. Thanks!


Jude November 7, 2008 at 4:13 am

No cooking for an entire week? That’s a scary thought :)


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Sara November 10, 2008 at 1:27 am

gosh i wish i had these ingredients in my kitchen right now, this sounds so good.


Stub32 December 28, 2011 at 6:00 pm

I made this as recipe except I put the large slices of onion on the bottom first. It helps to keep things from getting to hot. I used a bouquet bag because I did not have fresh rosemary. I used dry rosemay and celery seed with the bay leaf in the bag. My wife gave me and this recipe a five star restaurant. We rate my cooking that way. Unbelievable flavor. I also did not put the potatoes, corn, and celery in until the last hour because I did not have them until I came home from work. We like the slight crunch of the vegetables.I cooked the potatoe in micro until half done.


katerina December 29, 2011 at 8:56 am

Awesome! Thanks for the feedback Stub.


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