Creamy Truffle-Scented White Bean Soup

By KrissyW330

Ingredients

• 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

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

Heat olive oil in a large saucepan over medium-high heat. Add onion; sauté 2 minutes. Stir in garlic and pepper; 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. 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.