Slow Cooker Cannellini Bean Soup with Fresh Rosemary
INGREDIENTS
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2 strips (2 ounces) bacon, finely diced
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2 large leeks (white and light green parts only), sliced lengthwise, and thinly sliced
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2 large celery stalks, diced (roughly 1 cup)
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2 dried bay leaves
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1 large hefty sprig of fresh rosemary, plus more for garnishing
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1 lb Bob's Red Millheritagecannellini beans, rinsed and picked over
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6 cups (48 ounces) low-sodium chicken broth
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kosher salt
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freshly ground black pepper
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good-quality extra virgin olive oil, for drizzling
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