Creamy White Bean Soup with Truffle Oil

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  • 1 tbsp olive oil
  • 2 cups vegetable broth
  • 1 cup onion chopped
  • 2, 19 oz cans cannellini beans drained and rinsed
  • 1 tbsp garlic minced
  • 1/4 tsp ground black pepper
  • 2 tbsp fresh lemon juice
  • 1 stalk fresh rosemary bruised
  • 1 tsp truffle oil


  1. Heat olive oil in a large saucepan over medium high heat. add onion and sauté until tender, stir in the garlic and pepper; sauté until fragrant. Add rosemary sprig and sauté 30 seconds.
  2. Stir in the broth and beans; bring to boil, reduce heat and simmer 15 minutes.
  3. Remove from heat; stir in the lemon juice. Let stand for five minutes to cool. Remove the rosemary.
  4. In batches (using a food processor or blender) puree until smooth. If you want you can leave some of the beans intact so that there is some texture.
  5. Makes four 1-cup servings- drizzle each serving with truffle oil. Careful not to use too much.