From Cooking Light Magazine, August 2005.

1 tablespoon olive oil
1 cup chopped onion
1 tablespoon minced roasted garlic
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons chopped fresh rosemary
2 cups vegetable broth
2 cans (19-ounces each) 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; 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 bowls, and drizzle each serving with truffle oil.

4 servings, 1 cup each

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