Look for bottled minced roasted garlic in the produce section near the fresh garlic. It adds a deep, sweet caramelized flavor. A drizzle of intensely flavored truffle oil makes the soup extraspecial. You can substitute another flavored oil, such as basil oil, instead.
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
How to Make It
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.
I thought the end result was good, but it relies too much on the truffle oil for its flavor. Without it this is a somewhat bland bowl of pureed beans. I used dried Great Northern beans as I had some on-hand to use up and these don't hold their shape when cooked anyway. I ended up with 7 cups of cooked beans (estimating this to be almost twice the 4 cups that 2 cans would have equalled) and increased the other ingredients proportionately (except the onion and broth). I couldn't really taste the garlic (also roasted my own) or rosemary, and as I assumed the omission of salt was due to the sodium content of canned beans I added a whole teaspoon of sea salt. The lemon juice did elevate the flavor and it would have been edible without the oil, but it needed something more to stand on its own. I served this with CL Fizz Kale Salad with Roasted Garlic-Bacon Dressing and Beets. There are a lot of leftovers; maybe these will be better.
This is a simple and delicious recipe. I added more rosemary, roasted my own garlic, and deglazed the onions with some white wine a couple of times. I also added some lemon zest in addition to the juice, and stirred in just a Tbsp of heavy cream at the end. Next time I make this I will double or triple it and freeze it in batches! This soup is a wonderful meal with a salad, or would be a great first course for a Tuscan menu!
One note: I didn't get 4 1-cup servings out of this, only 3 and some change.
I am giving this 5 stars even thought I tweeked it a teeny bit. I took the suggestion from another reviewer and added a little more rosemary, I also roasted my own garlic. Make sure you follow the suggestions that you let it sit after adding the lemon. Then also let it sit after you mix in the oil. I found the more I ate the more I liked it. The oil really opened up and intensified the flavor. Will def make again.
What an incredible soup! My husband says this is great. It's such a nice change from the neverending variations on a Mexican theme to which so many vegetarian bean dishes fall prey. If you like Italian flavors, you'll love this. The truffle oil is a must. I roasted a bulb of fresh garlic and subbed for the bottled garlic.
I loved this dish. It was very simple to make, and it will be one of my go-to dishes for weeknights when I have nothing else to cook. I usually have all the ingredients on hand. It was very good leftover for lunch the next day.
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