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