Ingredients
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1 tablespoon olive oil olive oil1 tablespoon olive oil
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1 large yellow onion, diced yellow onion1 large yellow onion, diced
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1 bulb fennel, cored and thinly sliced (reserve fennel fronds for garnish) fennel1 bulb fennel, cored and thinly sliced (reserve fennel fronds for garnish)
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1 large leek, white and light green parts only, sliced leek1 large leek, white and light green parts only, sliced
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2 cups cooked white beans (cannellini or great northern), drained and rinsed white beans2 cups cooked white beans (cannellini or great northern), drained and rinsed
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4 cups low-sodium vegetable broth vegetable broth4 cups low-sodium vegetable broth
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1 small Yukon gold potato, peeled and diced yukon gold potato1 small Yukon gold potato, peeled and diced
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1 teaspoon herbes de Provence herbes de provence1 teaspoon herbes de Provence
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1 bay leaf bay leaf1 bay leaf
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1/4 cup dry white wine (optional) dry white wine1/4 cup dry white wine (optional)
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1 tablespoon fresh lemon juice lemon juice1 tablespoon fresh lemon juice
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1 teaspoon sea salt, or to taste sea salt1 teaspoon sea salt, or to taste
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1/2 teaspoon freshly ground black pepper black pepper1/2 teaspoon freshly ground black pepper
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1 tablespoon fresh chives, finely chopped chives1 tablespoon fresh chives, finely chopped
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1 teaspoon truffle oil (optional, for garnish) truffle oil1 teaspoon truffle oil (optional, for garnish)
Directions
For a richer flavor, use homemade vegetable broth and finish with a swirl of truffle oil. Serve with crusty gluten-free bread or a simple green salad for a bistro-style meal. For a lower-fat version, omit the truffle oil and reduce olive oil to 1 teaspoon. Soup can be stored in the refrigerator for up to 4 days, and also freezes well.
Steps
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1
Done
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Heat olive oil in a large soup pot over medium heat. Add the onion, garlic, leek, and fennel. Sauté for 6-8 minutes, until softened and fragrant. |
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2
Done
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Add the diced potato, herbes de Provence, and bay leaf. Sauté for 2 more minutes. |
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3
Done
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Pour in the white wine (if using) and let it simmer for 2 minutes, scraping any bits from the bottom. |
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4
Done
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Add the white beans and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 15-18 minutes, until vegetables are very soft. |
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5
Done
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Remove the bay leaf. Add lemon juice, salt, and pepper. |
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6
Done
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Using an immersion blender, purée the soup until silky smooth. (Alternatively, carefully transfer in batches to a blender.) |
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7
Done
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Taste and adjust seasoning if needed. If too thick, add a little more broth. |
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8
Done
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Ladle into bowls. Drizzle with truffle oil, sprinkle with chives and fennel fronds. Serve hot. |
