Tuscan White Bean Soup with Olive Oil and Rosemary

Vegetarian
Vegan
Gluten Free
Dairy Free
Very Healthy
Health score
94%
Tuscan White Bean Soup with Olive Oil and Rosemary
45 min.
6
242kcal

Suggestions

This Tuscan White Bean Soup is a hearty, flavorful, and incredibly healthy dish that's perfect for a cozy night in. With a 94% health score, it's a recipe you can feel good about serving to your family and friends. The star ingredients in this soup are navy beans, which provide a good source of plant-based protein and fiber, and rosemary, which adds a delightful aromatic touch. The result is a soup that's not only delicious but also packed with nutrients and antioxidants.

This recipe is a breeze to make in your slow cooker, and it's perfect for meal prep or an easy weeknight dinner. It's naturally vegetarian, vegan, and gluten-free, making it an inclusive dish that can be enjoyed by everyone. Serve it with a drizzle of olive oil and a sprinkle of rosemary on top for a true taste of Tuscany. This soup is sure to warm your soul and leave you feeling satisfied and nourished.

So, if you're looking for a comforting and nutritious meal, this Tuscan White Bean Soup is the perfect choice. It's a simple yet flavorful dish that showcases the beauty of Italian cuisine. Impress your guests or treat yourself to a delicious and healthy meal. Don't forget to serve it with a side of crusty bread for the ultimate comfort food experience.

Ingredients

  •  bay leaves 
  • tablespoon rosemary leaves fresh chopped
  • cloves garlic 
  • teaspoon olive oil 
  • medium onion chopped
  • servings salt 
  • tablespoons water 
  • cups navy dried white such as great northern or cannellini

Equipment

  • bowl
  • ladle
  • slow cooker
  • immersion blender

Directions

  1. Rinse the beans thoroughly and place them in a 7-quart slow cooker along with the water, onion, garlic, and bay leaf. Cover and cook on LOW for about 8 hours, or until the beans are nice and tender.
  2. Remove the bay leaf. Using a handheld immersion blender, puree the remaining ingredients to the desired texture.
  3. Add the salt to taste.Ladle the soup into bowls.
  4. Drizzle with the olive oil, sprinkle with rosemary, and serve.

Nutrition Facts

Calories242kcal
Protein25.85%
Fat4.66%
Carbs69.49%

Properties

Glycemic Index
9.5
Glycemic Load
0.66
Inflammation Score
-7
Nutrition Score
19.163913043478%

Flavonoids

Catechin
0.01mg
Epicatechin
0.06mg
Naringenin
0.08mg
Luteolin
0.01mg
Isorhamnetin
0.92mg
Kaempferol
2.42mg
Myricetin
0.05mg
Quercetin
3.77mg

Nutrients percent of daily need

Calories:242.41kcal
12.12%
Fat:1.29g
1.99%
Saturated Fat:0.26g
1.62%
Carbohydrates:43.37g
14.46%
Net Carbohydrates:32.71g
11.89%
Sugar:2.23g
2.48%
Cholesterol:0mg
0%
Sodium:206.16mg
8.96%
Protein:16.13g
32.27%
Folate:265.22µg
66.31%
Manganese:1.29mg
64.41%
Fiber:10.66g
42.64%
Iron:7.15mg
39.74%
Potassium:1249.79mg
35.71%
Copper:0.68mg
34.04%
Magnesium:130.9mg
32.72%
Phosphorus:212.82mg
21.28%
Vitamin B1:0.31mg
20.59%
Calcium:172.72mg
17.27%
Zinc:2.54mg
16.95%
Vitamin B6:0.27mg
13.74%
Selenium:9.14µg
13.05%
Vitamin B2:0.11mg
6.3%
Vitamin B5:0.54mg
5.36%
Vitamin K:4.3µg
4.09%
Vitamin C:2.37mg
2.88%
Vitamin B3:0.37mg
1.84%
Vitamin E:0.24mg
1.62%