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.