Celery, Fennel & White Bean Soup

Yield
6 servings.

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
• White truffle oil

Instructions

1. Heat olive oil in a large pot.
2. Sauté the onion, celery and fennel for approximately 8 minutes.
3. 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.
4. Using a food processor or immersion blender, blend soup until smooth. Stir in the cheese.
5. Serve soup topped with croutons and a drizzle of white truffle oil.