Creamy Truffle-Scented White Bean Soup

Creamy Truffle-Scented White Bean Soup Recipe
Photo: Howard L. Puckett; Styling: Jan Gautro
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.
4

Worthy of a special occasion

Yield:

4 servings (serving size: 1 cup soup and 1/4 teaspoon truffle oil)

Recipe from

Cooking Light

Nutritional Information

Calories 222
Caloriesfromfat 21 %
Fat 5.3 g
Satfat 0.6 g
Monofat 3.3 g
Polyfat 1.2 g
Protein 8.2 g
Carbohydrate 34.5 g
Fiber 8.3 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 563 mg
Calcium 76 mg

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

Preparation

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.

Note:

Krista Ackerbloom Montgomery & Ann Taylor Pittman,

August 2005
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