Discolor Online

Weblog of the sweetest person you never want to piss off.


Good for What Ails Ya

White Bean Soup with Truffle Oil

1 tablespoon olive oil
1 cup chopped onion
1 tablespoon minced roasted garlic
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons chopped fresh rosemary
2 cups vegetable broth
2 (19-ounce) cans cannellini beans or other white beans, rinsed and drained
2 tablespoons fresh lemon juice
1 teaspoon truffle oil

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 bowls, and drizzle each serving with truffle oil.

Since I conveniently had truffle oil (from my excursion with Bruce to Seattle Cooks last year), I whipped up a batch of this and served it with some thick, hot toasted slices of buttered honey wheat bread from the farmer's market.

Pramas may be coming down with this thing I'm just kicking. I hope not! Loading him up with echinacea and Zicam, to be on the safe side.


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Blogger John Says:


I mad ethis for the wife last night! She loved it! Thanks for a good recipe!

See you at SoCal.


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