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    Lunch · Dinner · Italian
    Vegan

    Slow cooker white bean & rosemary soup

    Dried white beans cooked down with carrot, celery and rosemary until thick and creamy, with nothing but the slow cooker doing the work. Plant-based and very filling.

    Prep
    15 minutes
    Cook
    8 hours
    Makes
    6 portions
    Difficulty
    Easy
    Slow cooker white bean & rosemary soup

    In one portion

    These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

    To see how one portion fits your day, work out your daily calories and protein.

    Calories
    492kcal
    Protein
    18g
    Carbs
    82g
    Fat
    7g

    Where the calories come from

    • Protein 16%
    • Carbs 70%
    • Fat 14%
    Fibre
    14.8 g
    Sugar
    9.6 g
    Salt
    1.39 g

    What it costs at Tesco

    Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

    £1.34a portion

    We base this on how much of each product the recipe uses. Half a pack costs half the price.

    We last updated these Tesco prices on .

    Ingredients

    Amounts for
    • 2 tbsp olive oil
    • 4 cloves of garlic, minced
    • 1 onion, diced
    • 4 carrots, peeled and sliced
    • 160g celery, sliced
    • 460g cannellini beans, dried, rinsed
    • 1 dried bay leaf
    • 1 tsp dried rosemary
    • ½ tsp dried thyme
    • ½ tsp smoked paprika
    • ½ tsp black pepper, freshly cracked
    • 1.4l water
    • 18 slices of sourdough bread, to serve

    Method

    1. Drizzle olive oil into a large slow cooker. Peel the carrots, then slice them and the celery straight in. Add the diced onion and minced garlic too.

    2. Season generously with black pepper, then scatter over the smoked paprika, thyme and rosemary and tuck in the bay leaf. Rinse the cannellini beans well, since they go in dried, and add them with everything else.

    3. Add the water and give everything a stir, then put the lid on. Give it 4-5 hours on high, or 8-9 on low if you would rather leave it all day.

    4. When the time is up, mash some beans into the liquid so the soup thickens, then stir well. Add salt a pinch at a time, tasting as you go, because salt brings the flavour forward.

    5. For dipping, have thickly sliced sourdough ready. While the soup is still piping hot, ladle it into bowls and serve it with the bread.

    Adapted from Budget Bytes

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