Creamy Truffle-Scented White Bean Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tablespoon olive oil
1 cup chopped onion
1 tablespoon bottled minced roasted garlic
¼ teaspoon freshly ground black pepper
1 ½ 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
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Directions: |
Directions: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. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: Made this for Craig, along with the Spinach and Strawberry salad and we both loved it!! This was a great combo!
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