I first had the pleasure of a dish comprising olive oil, garlic, fresh rosemary, almonds and cannellini beans on a trip to Italy, and since then I’ve been in love with the combination – not just because it reminds me of lunch on a picturesque Tuscan hillside! Here I’ve blended them all into a silky soup, which is luscious but still surprisingly fresh. The slow cooker means we can really extract all the flavours from the rosemary and bay leaf – I highly recommend growing your own as they’re incredibly hardy and two of the easiest edibles to grow. If you’ve got the space, it’s always easier planting directly in the ground, but they’ll also be very happy in pots, provided they get watered enough. And then you’ve always got a sprig or two to throw into your cooking, without effort, waste or expense.
Serves 5
+ gluten free
+ vegan
+ egg free
+ soy free
Ingredients
Garlic
Bay leaves
Rosemary sprigs
Fine salt
Chicken-style stock cube or Faux-chicken stock powder
Cannellini beans
Unsweetened Almond milk
Method
This recipe can be found on page 75 of our fresh and delicious slow cooker cookbook; Modern Slow Cooker. Truly, this book redefines how you see your slow cooker. If you don't already have this one in your collection, you can check it out here...
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