Creamy Truffle-Scented White Bean Soup

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 38 ounce cannellini beans beans white rinsed drained canned
• 1.5 teaspoons rosemary fresh chopped
• 2 tablespoons juice of lemon fresh
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 1 tablespoon bottled roasted garlic minced
• 1 teaspoon truffle oil 
• 2 cups vegetable broth organic (such as Swanson Certified )

Equipment

• bowl
• sauce pan
• blender

Directions

1. Heat olive oil in a large saucepan over medium-high heat.
2. Add onion; saut 2 minutes. Stir in garlic and pepper; saut 2 minutes or until onion is tender.
3. Add rosemary; saut 30 seconds. Stir in broth and beans. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
4. Remove from heat; stir in lemon juice.
5. Let stand 5 minutes.
6. Pour half of mixture into a blender; process until smooth.
7. 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.