Creamy Truffle-Scented White Bean Soup
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 tablespoon bottled minced roasted garlic
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons chopped fresh rosemary
- 2 cups organic vegetable broth (such as Swanson Certified Organic)
- 2 (19-ounce) cans cannellini beans or other white beans, rinsed and drained
- 2 tablespoons fresh lemon juice
- 1 teaspoon truffle oil
- Heat olive oil in a large saucepan over medium-high heat. Add onion; saute 2 minutes. Stir in garlic and pepper; saute 2 minutes or until onion is tender. Add rosemary; saute 30 seconds. Stir in broth and beans. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Remove from heat; stir in lemon juice. Let stand 5 minutes. Pour half of mixture into a blender; process until smooth. Pour pureed bean mixture into a large bowl. Repeat procedure with remaining bean mixture. Spoon 1 cup soup into each of 4 bowls, and drizzle each serving with 1/4 teaspoon truffle oil.
olive oil, onion, garlic, freshly ground black pepper, rosemary, vegetable broth, cannellini beans, lemon juice, truffle oil
Taken from www.myrecipes.com/recipe/creamy-truffle-scented-white-bean-soup (may not work)