Creamy Truffle-Scented White Bean Soup

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.

Yield: 4 servings (serving size: 1 cup soup and 1/4 teaspoon truffle oil)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 222
  • Calories from fat: 21%
  • Fat: 5.3g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.2g
  • Protein: 8.2g
  • Carbohydrate: 34.5g
  • Fiber: 8.3g
  • Cholesterol: 0.0mg
  • Iron: 3mg
  • Sodium: 563mg
  • Calcium: 76mg

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

  1. 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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