Nothing warms my soul quite like a hearty bowl soup.
It’s hard to believe that the temperatures dipped low enough this weekend to bring snow to certain parts of the Mid-Atlantic and Northeast, but they did! Thankfully, despite the cold, we were spared from the white stuff. The cold weather, along with some delicious artisan olive oils (a birthday present from my dad) were the perfect inspiration to whip up a batch warm, filling soup.
White Bean Soup
1 – 15 oz. can of Cannellini Beans
Vegetable Stock. I use the can the beans came in to measure out 1 can + ½ can (if needed) of stock.
12 oz. Baby Red Potatoes, quartered (I buy a 24 oz. bag and use roughly half)
4 oz. Baby Portobello Mushrooms, quartered (I buy an 8 oz. package and again use roughly half)
small medium carrots, peeled and chopped.
½ - medium sweet onion, chopped
2 TBS butter
2 tsp garlic
1 pinch Black Truffle Salt
White Truffle Oil
In a stock pot melt 2 TBS of butter over medium low heat. Add carrots, garlic, and onion and sauté until tender, about 5 minutes.
To the soften carrots and onion, add the quartered potatoes, mushrooms, and a pinch of black truffle salt and few grinds of black pepper. Stir frequently for another 3-5 minutes.
Add Cannellini Beans and 1 bean can of vegetable stock in to your stock pot. If needed add up to another ½ can of stock. Allow soup to simmer for 30 minutes or until potatoes are fork tender.
Remove soup pot from heat, and ladle ½ of your stock pot contents in to a food processor or blender. Blend until smooth, or reaches your desired consistency. Add blended soup back in to the pot with the remaining “chunky” soup, and simmer another 5 minutes.
Once ladled in to bowls, I love to finish each serving with a small dollop of sour cream, a little drizzle of White Truffle Oil ( a little goes a really long way), and a small grind of fresh cracked black pepper.
Serve hot with a crusty piece of bread!