White Bean and Rosemary Soup

By cacelias

Creamy, tender white beans and rosemary combine for a hearty soup that is terrific to serve for lunch or as part of a soup-and-sandwich supper. Try serving this soup with grown-up grilled cheese, panini made with fontina, provolone, and fresh mozzarella topped with pesto. Now that's a great meal!

Recipe from Diane Phillips, "Slow Cooker: The Best Cookbook Ever!"

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 stalks of celery with leaves, finely chopped
• 3 medium carrots, finely chopped
• 2 teaspoons finely minced fresh rosemary
• One 14-to 15- ounce can plum tomatoes, crushed and drained
• 2 cups dried beans, picked over for stones, soaked (see quick soak method), or two 14- to 15- ounce cans small white beans, drained and rinsed
• 6 cups chicken or vegetable broth
• salt and freshly ground black pepper

Details

Servings 8

Preparation

Step 1

*Quick soak method for beans:
Cover dried beans with cold water in a large saucepan. Bring to a boil and cook, uncovered, over medium heat for 2 minutes. Remove from the heat, cover the pan, and let the beans soak for 1 hour. Drain the beans and use in an preparation. The beans may be kept refrigerated in an airtight container for up to 3 days. Freeze uncooked beans for up to 2 months.

For the Soup:
Heat the oil in a skillet over medium-high heat.

Add the onion, garlic, celery, carrots, and rosemary and saute until the vegetables begin to soften, about 3 minutes. Add the tomatoes and stir to combine.

Transfer the content of the skillet to the insert of a 5- to 7-quart slow cooker. Stir in the beans and the broth.

Cover the slow cooker and cook on low for 8-9 hours, until the beans are tender. Season with salt and pepper before serving.