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Rose Elliot’s White Bean Soup

Serves: 4

Ready in: 15 to 30 mins

Rose Elliot’s White Bean Soup Recipe: Veggie Magazine

Ingredients:

1 onion, chopped
1 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!
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