Slow Cooker Tuscan White Bean Soup



Serves: 6-8 servings


2 Tbsp Flying Olive Garlic, Rosemary, or a Flying Olive Single Varietal of Choice

2 Tbsp minced garlic (about 4 cloves)

1 cup diced onion (about 1 medium)

1½ cups sliced carrots (about ½ pound)

4 stalks celery, sliced

1 pound dry navy beans, rinsed and picked over

1 bay leaf (left whole)

1 tsp dried crushed rosemary

½ tsp dried thyme leaves

½ tsp smoked paprika

Salts-of-the-Earth Washington Smoked Salt or Applewood Smoked Bacon Salt* or sea salt of choice

Garnishes, if desired


In a large slow cooker, pour in the Flying Olive Extra Virgin Olive Oil of Choice and coat the bottom of the slow cooker insert.

Add all of the other ingredients EXCEPT the salt to the slow cooker and stir to combine. (Adding the salt now makes the beans tough!)

Place the lid on the slow cooker and cook on low for 8 hours.

After 8 hours, remove the lid and stir the soup. Place half of the soup into a blender and process until smooth (leave the other half in the slow cooker). Pour the pureed soup back into the slow cooker with the remaining soup. Stir to combine.

Stir in the salt to taste. Add additional pepper to taste if desired. Garnish with croutons, bacon or ham bits, spring onion “rings,” or a sprig of thyme or rosemary.

Submitted by Barb L.

*Available at the Eastgate Store