White Bean and Truffle Oil Soup

This soup is proof that comfort can also be refined. Creamy white beans, puréed until velvety, form the base, while a drizzle of truffle oil adds richness and depth. It’s simple to prepare yet feels indulgent, the kind of dish you can make on a weeknight and still serve proudly at a dinner party. In Canada, beans have long been part of our agricultural history, grown across Ontario and the Prairies, making this dish a meeting point between humble crops and a touch of luxury.

Prep Time: 10 minutes

Total Time: 30 minutes

Serves: 4–6

Ingredients

• 2 cans (400 g each) white beans, drained and rinsed

• 3 cups chicken or vegetable stock

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 tbsp olive oil

• ½ cup cream (optional, for extra richness)

• 1–2 tsp truffle oil (to taste)

• Salt & freshly ground black pepper

• 100 g (3.5 oz) mushrooms, sliced and lightly sautéed (for garnish)

Method

• Heat olive oil in a pot over medium heat. Add onion and garlic, cooking until softened.

• Stir in the beans and stock. Simmer for 10–15 minutes to blend flavours.

• Purée the mixture with an immersion blender until smooth. Stir in cream (if using).

• Season with salt and pepper. Drizzle in truffle oil just before serving.

• Ladle into bowls and garnish with sautéed mushrooms for a refined finish.

Variations

• Rustic Style – Leave some beans whole for extra texture.

• Herb Twist – Add a sprig of rosemary or thyme while simmering for a woodsy depth.

• Dairy-Free – Skip the cream and use extra-virgin olive oil for richness.