Celery, Fennel and White Bean Soup

Sensational flavors yet so simple to prepare!

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion - diced
  • 3 stalks Olivia's Organics Celery - diced
  • 1 fennel bulb - diced
  • 2 cloves garlic - minced
  • 3 (15.5 oz) cans cannellini beans - rinsed and drained
  • 6 cups chicken broth
  • Salt and pepper - to taste
  • 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
  • 1/2 cup freshly grated Parmesan cheese
  • Croutons - optional
  • White truffle oil - to drizzle

Preparation

  • Heat olive oil in a large pot. Sauté the onion, celery and fennel for approximately 8 minutes. Add the garlic and cook for another minute, then add the beans, chicken broth, salt, pepper and thyme. Bring to a boil and simmer for 20 minutes.
  • Using a food processor or immersion blender, blend soup until smooth. Stir in the cheese.
  • Serve soup topped with croutons and a drizzle of white truffle oil.

 

Categories: Appetizer, Celery, Soup