2 quarts vegetable stock
2 heads cauliflower, leaves and center stem removed, broken into florets
2 (16oz) cans of white beans (cannellini, great northern or navy), drained and rinsed
1 cup onion, roughly chopped
1 tsp salt
1 tsp pepper
1 tsp dried sage
1 cup white wine
2 tbsp olive oil
2 sprigs fresh rosemary
White truffle oil for garnish
Fresh herbs for garnish (chives or parsley, chopped)

Yields 6-10 servings as an appetizer or 4-6 servings as an entree

2 quarts vegetable stock 2 heads cauliflower, leaves and center stem removed, broken into florets 2 (16oz) cans of white beans (cannellini, great northern or navy), drained and rinsed 1 cup onion, roughly chopped 1 tsp salt 1 tsp pepper 1 tsp dried sage 1 cup white wine 2 tbsp olive oil 2 sprigs fresh rosemary

In a large pot, bring all the ingredients, except the rosemary, truffle oil and garnishing herbs to a simmer for 15 mins.

Drop in the rosemary and simmer an additional 2 mins

Remove and discard the rosemary.

In small batches, carefully puree in a blender or use an immersion blender to puree to a creamy liquid.

Portion soup into bowls and garnish with a generous drizzle or white truffle oil and fresh chopped herbs.