Slow Cooker Cannellini Bean Soup

INGREDIENTS

• 2 strips (2 ounces) bacon, finely diced

• 2 large leeks (white and light green parts only), sliced lengthwise, and thinly sliced

• 2 large celery stalks, diced (roughly 1 cup)

• 2 dried bay leaves

• 1 large hefty sprig of fresh rosemary, plus more for garnishing

• 1 lb cannellini beans, rinsed and picked over

• 6 cups (48 ounces) low-sodium chicken broth

• kosher salt

• freshly ground black pepper

• good-quality extra virgin olive oil, for drizzling

INSTRUCTIONS

• If you own a stovetop-safe slow cooker insert (alternatively, you can do this in a normal saucepan or skillet and transfer it to the slow cooker): Heat the insert over medium heat.

• Add the diced bacon and cook, stirring frequently, until the bacon is crispy and most of the fat has rendered.

• Using a slotted spoon, transfer the bacon, leaving the rendered fat behind, to a small bowl.

• Add the sliced leeks to the pot and reduce the heat to medium-low. Sauté the leeks, stirring occasionally, until they are just beginning to soften, about 3 to 4 minutes.

• Add the diced celery, dried bay leaves, and fresh rosemary sprig, and sauté for an additional 5 to 6 minutes, stirring occasionally.

• Transfer the insert to the slow cooker base. Add the cooked bacon, the rinsed cannellini beans, and chicken broth. Stir together. Cook on low heat for 8 hours, or until the cannellini beans are cooked, tender, and very fragrant.

• Remove the dried bay leaves and any tough rosemary stalks, if present.

• Transfer one large ladleful of soup (roughly 1 cup) to a small food processor blender and puree until mostly smooth.

• Transfer the pureed soup back into the slow cooker with the remaining soup and stir.

• Serve hot with a "glug" of extra virgin olive oil and a sprinkling of fresh chopped rosemary.