This velvet smooth soup is made with a few simple ingredients yielding a deeply satisfying richness without being too heavy (no butter or cream!). Truffle oil is the key to unlocking a magic complexity of flavor that will make this soup a classic in your repertoire.

Yields: 4 to 6 servings

INGREDIENTS:

1 cup white beans (cannellini beans)
1 teaspoon baking soda
3 cups filtered water
Note: canned beans may be used for this recipe, but cooking the beans yourself will yield much more delectably results
2 tablespoons extra virgin olive oil
1 medium onion
2 cloves garlic
3 cups veggie stock (homemade or store-bought)
sea salt, to taste
2 teaspoons truffle oil
chopped parsely to garnish

PROCEDURE:

Soak beans with baking soda overnight (8 hours).
Drain and rinse.
Cover with filtered water and bring to a boil.
Reduce heat to simmer and cook until tender (about 45 minutes to 1 hour), skimming off any foam that arises from time to time.
Drain.
Warm olive oil in a sauce pan and sauté onion over medium heat until softening and translucent. Add garlic and sauté until fragrant, but not browning.
Add beans and fold together, cooking for a minute or so.
Add stock and a pinch of salt and simmer for 15 minutes.
Let stand to cool for 10 minutes or so and add truffle oil.
Blend until super smooth with an emersion blender, or in batches in a blender.
Season to taste with sea salt.

SERVICE

Top each serving with a drizzle of truffle oil (if you can spare a bit more, it's worth it!)
and garnish with a pinch of chopped parsley

LEFTOVER STORAGE

Let cool completely and store in an air-tight container or jar in the fridge for 3 days.