Crockpot Rosemary + Garlic White Bean Soup { Because you’re gonna need somethin…
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Crockpot Rosemary + Garlic White Bean Soup ❄??
{ Because you’re gonna need something EASY + DELICIOUS to feed all your people throughout the upcoming colder weather! Let’s make it hearty, nourishing, & SUPER SIMPLE!}
makes about 4-5 servings
Ingredients:
2 cups UNCOOKED Cannellini beans
2-3 cloves fresh garlic, peeled
1 large yellow onion, diced small
1 red bell pepper, diced
8 ounces organic carrots, chopped small
4 celery ribs, sliced
6 cups vegetable, or chicken broth/stock
2 whole sprigs fresh rosemary
1 bay leaf
1 Tbsp extra virgin olive oil or ghee
sea salt and pepper to taste, about 1/4 teaspoon each or more
Instructions:
Pick out any debris such as stones and rinse the uncooked beans very thoroughly.
Soak the beans overnight in water in the refrigerator, uncovered. (follow the directions on package for soaking)
Drain the beans, rinse. Add the beans to your crockpot bowl, along with the rest of the ingredients.
Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Remove bay leaf and rosemary sprigs after cooking.
Once beans are cooked and tender, smash some with a potato masher and stir. This will make the soup a bit creamier.
Taste and adjust the seasoning. Enjoy!
❤Rachel
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Get Warm & Cozy with Crockpot Rosemary + Garlic White Bean Soup!
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