Cauliflower Navy Bean Soup with Truffle Oil
Saturday, I made something very similar to this. Yummmmm.... 2 quarts vegetable stock 2 heads cauliflower, leaves and center stem removed, florets separated and stems chopped 2 (16-ounce) cans of white beans, drained and rinsed (cannellini, great northern, or navy) 2 medium potatoes, peeled and chopped into 1/2-inch pieces 1 cup chopped onion 1 cup white wine 4 garlic cloves 2 tablespoons olive oil 2 teaspoons salt 1 teaspoon freshly ground pepper 1 teaspoon dried sage 2 sprigs fresh rosemary White truffle oil Fresh herbs for garnish (chives or parsley) http://www.jamesbeard.org/recipes/white-bean-and-cauliflower-soup-truffle-oil