White Bean Soup with Truffle Oil

• 2 tbsp olive oil
• 1 white onion, chopped
• 2 × 400 g (

Heat the olive oil in a large saucepan over a medium heat, add the onion and fry gently for about 5 minutes, stirring, until beginning to soften but not brown. Add the cannellini beans, along with their water, garlic, water and stock (bouillon) powder. Bring to the boil, then reduce the heat and leave to simmer gently for about 15 minutes, until the onion is tender.

Purée the soup in a