Cannellini Bean Soup – serves 3 to 4
2 tins cannellini beans or dry beans (if you have time for the soaking and cooking process)
1 onion, diced
3 cloves garlic – peeled and finely chopped
1 sprig of fresh thyme
200ml of double cream
Salt and pepper
100ml loive oil
White truffle oil
In a large pan, heat olive oil, add the onion, and sweat until soft – do not allow it to colour. Add garlic, thyme and cook for another 2 minutes. Drain and rinse the beans, then add to the pot, cover with cream and butter, allow to come to the boil. Take it off the heat and then liquidise until smooth. Pass through a fine sieve, check seasoning, and serve with a few drops of truffle oil.
If you wish you can add garnishes such as croutons, fried pancetta, or chopped parsley.