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Because you’re gonna need to feed people something other than turkey throughout the next week! Let’s make it hearty, nourishing, + EASY!
Pick out any debris such as stones and rinse the uncooked beans 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 the crockpot bowl, along with the rest of the ingredients.
Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Once beans are cooked and tender, smash some with a potato masher and stir. This will make the soup a bit creamier.
Enjoy!
❤Rachel
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Crockpot Rosemary + Garlic White Bean Soup
Because you’re gonna need to feed people something other than turkey throughout the next week! Let’s make it hearty, nourishing, + EASY! 
Makes about 4-5 servings
Ingredients:
- 2 cups UNCOOKED Cannellini beans
- 2 cloves fresh garlic, peeled
- 1 yellow onion, diced small
- 1 red bell pepper, diced
- 8 ounces organic carrots, chopped small
- 2 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
Instructions:
Pick out any debris such as stones and rinse the uncooked beans 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 the crockpot bowl, along with the rest of the ingredients.
Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
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 
Ingredients
- 2 cups UNCOOKED Cannellini beans
- 2 cloves fresh garlic, peeled
- 1 yellow onion, diced small
- 1 red bell pepper, diced
- 8 ounces organic carrots, chopped small
- 2 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
Instructions
- Pick out any debris such as stones and rinse the uncooked beans 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 the crockpot bowl, along with the rest of the ingredients.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- 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.
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