Rose Elliot’s White Bean Soup
Serves: 4
Ready in: 15 to 30 mins
Ingredients:
1 onion, chopped1 tbsp olive oil
2 garlic cloves, crushed
2 x 400g cans white beans
850ml water
1 tsp vegetable bouillon powder
salt and pepper to season
a little truffle oil
method:
- Fry the onion in the olive oil for ten minutes without browning.
- Add the crushed garlic cloves, white beans, water, bouillon, salt and pepper and simmer for ten minutes.
- Blend and swirl a little truffle oil over for a touch of luxury!
_825_550_int.jpg "Summer Buddha Bowl")
