Truffle White Bean Soup

serves 4


1.25 cups dried cannelini beans soaked overnight
4 carrots chopped
3 stalks celery chopped
4 small white turnips chopped
1 onion chopped
2 cloves garlic minced and let sit for 10 minutes
2 bay leaves
1 tsp fresh rosemary chopped
2 — 32 oz boxes organic chicken stock or vegetable stock
sea salt and cracked pepper to taste
drizzle of white truffle oil

  1. Cook the beans in a saucepan with plenty of water and the bay leaves until soft.
  2. Add 1 tsp salt to beans and let sit.
  3. Saute carrots, celery, turnips, onion and garlic until soft. Stir in fresh rosemary.
  4. Add two 32 oz boxes of organic chicken stock.
  5. Add in cooked beans and bring to a simmer.
  6. Simmer for 20 minutes.
  7. Puree in blender and return to the pot.
  8. Reheat and add salt and pepper to taste.
  9. Serve with a drizzle of white truffle oil