Creamy Truffle-Scented White Bean Soup

By Chez_Alexander

Ingredients

• 1 TBS olive oil
• 1 cup chopped onion
• 1 clove garlic, minced
• 1 1/2 tsp chopped fresh rosemary
• 2 cups chicken (or vegetable) broth
• 2 (19 oz) cans cannellini beans, rinsed and drained
• 2 TBS fresh lemon juice
• 4 tsp truffle oil, divided

Details

Adapted from myrecipes.com

Preparation

Step 1

1. Heat olive oil in a large saucepan over medium-high heat. Add onion; sauté 2 minutes. Stir in garlic; sauté 2 minutes or until onion is tender. Add rosemary; sauté 30 seconds. Stir in broth and beans. Bring to a boil, cover, reduce heat, and simmer 15 minutes.

2. Remove soup 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. (Alternatively, use immersion blender to blend soup in pan.)

3. Spoon soup into each of 4 bowls, and drizzle each serving with 1 tsp truffle oil.

Makes 4 servings.