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Crockpot Rosemary + Garlic White Bean Soup Recipe

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.