Crock Pot Tuscan White Bean and Rosemary Soup

This is a simple version of a traditional Italian Bean Soup. It's as well known in Italy as the Soup au Pistou is in France.

2 C dried great northern or cannellini beans
6 C water
1 onion, diced
6 cloves of garlic, chopped
salt to taste
Olive Oil and fresh chopped Rosemary for garnish

Rinse beans, place them in a 7 quart slow cooker
Add water, onion, and garlic
Cover and cook on low for 8 hours, beans should be tender.

Use an immersion stick blender and puree the soup to your desired texture.

Serve each bowl drizzled with olive oil and sprinkled with fresh chopped Rosemary.

Enjoy!
Peace in the Kitchen!