Creamy White Bean & Truffle Soup
ErewhonCreamy White Bean & Truffle Soup
Ingredients
For the Soup Base
- 2 cans Jovial Organic Cannellini Beans, rinsed and drained
- 4 cups Pacific Natural Foods Organic Vegetable Broth Low-Sodium
- 2 tablespoons organic extra virgin olive oil
- 1 organic leek, white and light green parts only, thinly sliced
- 3 cloves organic garlic, minced
- 1 teaspoon fresh organic thyme, chopped
- 1/2 teaspoon pink Himalayan salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Creaminess and Finish
- 1/2 cup organic cashew cream
- 1 tablespoon organic truffle oil
- 2 tablespoons fresh organic parsley, chopped, for garnish
Instructions
- 1
Heat the organic extra virgin olive oil in a large pot or Dutch oven over medium heat. Add the thinly sliced organic leek and sauté for 5-7 minutes, until softened and translucent. Ensure the leek does not brown.
⏱️ 7 min
- 2
Add the minced organic garlic and chopped fresh organic thyme to the pot. Sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 3
Stir in the rinsed and drained Jovial Organic Cannellini Beans and the Pacific Natural Foods Organic Vegetable Broth Low-Sodium. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 4
Reduce the heat to low, cover, and let the soup simmer for 15 minutes to allow the flavors to meld. This gentle simmer helps the beans absorb the aromatic flavors.
⏱️ 15 min
- 5
Carefully transfer about half of the soup to a blender, or use an immersion blender directly in the pot. Blend until smooth and creamy. Return the blended portion to the pot (if using a regular blender) and stir to combine with the remaining chunky soup. This creates a luxurious, creamy texture while retaining some whole beans.
⏱️ 5 min
- 6
Stir in the organic cashew cream, pink Himalayan salt, and freshly ground black pepper. Heat through for 2-3 minutes, but do not boil after adding the cashew cream.
⏱️ 3 min
- 7
Remove the soup from the heat and stir in the organic truffle oil. This ensures the delicate truffle flavor is preserved. Taste and adjust seasonings as needed.
⏱️ 1 min
- 8
Ladle the warm, creamy white bean and truffle soup into bowls. Garnish with fresh organic parsley before serving. Enjoy this nutrient-dense, clean-eating soup.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
ErewhonCreamy White Bean & Truffle Soup
For the Soup Base
- 2 cans Jovial Organic Cannellini Beans, rinsed and drained
- 4 cups Pacific Natural Foods Organic Vegetable Broth Low-Sodium
- 2 tablespoons organic extra virgin olive oil
- 1 organic leek, white and light green parts only, thinly sliced
- 3 cloves organic garlic, minced
- 1 teaspoon fresh organic thyme, chopped
- 1/2 teaspoon pink Himalayan salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Creaminess and Finish
- 1/2 cup organic cashew cream
- 1 tablespoon organic truffle oil
- 2 tablespoons fresh organic parsley, chopped, for garnish
Instructions
- 1
Heat the organic extra virgin olive oil in a large pot or Dutch oven over medium heat. Add the thinly sliced organic leek and sauté for 5-7 minutes, until softened and translucent. Ensure the leek does not brown.
⏱️ 7 min - 2
Add the minced organic garlic and chopped fresh organic thyme to the pot. Sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 3
Stir in the rinsed and drained Jovial Organic Cannellini Beans and the Pacific Natural Foods Organic Vegetable Broth Low-Sodium. Bring the mixture to a gentle simmer.
⏱️ 5 min - 4
Reduce the heat to low, cover, and let the soup simmer for 15 minutes to allow the flavors to meld. This gentle simmer helps the beans absorb the aromatic flavors.
⏱️ 15 min - 5
Carefully transfer about half of the soup to a blender, or use an immersion blender directly in the pot. Blend until smooth and creamy. Return the blended portion to the pot (if using a regular blender) and stir to combine with the remaining chunky soup. This creates a luxurious, creamy texture while retaining some whole beans.
⏱️ 5 min - 6
Stir in the organic cashew cream, pink Himalayan salt, and freshly ground black pepper. Heat through for 2-3 minutes, but do not boil after adding the cashew cream.
⏱️ 3 min - 7
Remove the soup from the heat and stir in the organic truffle oil. This ensures the delicate truffle flavor is preserved. Taste and adjust seasonings as needed.
⏱️ 1 min - 8
Ladle the warm, creamy white bean and truffle soup into bowls. Garnish with fresh organic parsley before serving. Enjoy this nutrient-dense, clean-eating soup.
⏱️ 2 min