eCook Meal
TOASTY TRUFFLE & HARICOT SOUP
with sautéed leeks & a sourdough baguette
Comforting yet classy, we’ve souped up this dinnertime ride with crème fraîche, truffle oil, and a Schoon sourdough baguette to soak up the decadent flavours. What’s more, it’s ready in a flash!
Serving guide
Choose your portion size.
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
COOK THE SOUP
Boil the kettle. Discard the base of the Leek and cut in half lengthways. Rinse thoroughly and roughly chop. Place a pot over a low-medium heat with a drizzle of oil. When hot, sauté the chopped leeks for 2-4 minutes until soft, shifting frequently. Add in the drained cannellini beans, the grated Garlic, and the juice of 1 lemon wedge. Add the Provençal Rub to taste and fry for a further 1-2 minutes. Stir in the vegetable stock and 200ml of boiling water. Allow to simmer for 3-4 minutes until thickened, stirring occasionally.
GREMOLATA
In a bowl, combine the chopped Parsley and some lemon zest to taste. Set aside for serving.
FINISH THE SOUP
Transfer half of the soup to a blender, leaving the rest in the pot over a low heat. Blend until smooth and return to the pot. Whisk in the crème fraîche and half of the grated Italian-style Cheese and allow to simmer for 2-3 minutes. Season to taste, turn off the heat, and pop on a lid to keep warm until serving.
SOURDOUGH BAGUETTE
Place a pan over a medium-high heat. Smear the cut-side of the halved baguette with butter (optional). When the pan is hot, toast the baguette halves cut-side down for 2 minutes until crispy and golden.
SOUP’D UP
Warm a bowl. Spoon in the creamy soup and drizzle over the delectable truffle oil. Garnish with the zesty gremolata and the remaining grated Italian-style Cheese. Serve with the fresh, toasted baguette on the side for dipping. Soak up the warmth!
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
COOK THE SOUP
Boil the kettle. Discard the base of the leeks and cut in half lengthways. Rinse thoroughly and roughly chop. Place a large pot over a low-medium heat with a drizzle of oil. When hot, sauté the chopped leeks for 3-5 minutes until soft, shifting frequently. Add in the drained cannellini beans, the grated Garlic, and the juice of 2 lemon wedges. Add the Provençal Rub to taste and fry for a further 1-2 minutes. Stir in the vegetable stock and 400ml of boiling water. Allow to simmer for 4-5 minutes until thickened, stirring occasionally.
GREMOLATA
In a bowl, combine the chopped Parsley and some lemon zest to taste. Set aside for serving.
FINISH THE SOUP
Transfer half of the soup to a blender, leaving the rest in the pot over a low heat. Blend until smooth and return to the pot. Whisk in the crème fraîche and half of the grated Italian-style Cheese and allow to simmer for 2-3 minutes. Season to taste, turn off the heat, and pop on a lid to keep warm until serving.
SOURDOUGH BAGUETTES
Place a pan over a medium-high heat. Smear the cut-sides of the halved baguettes with butter (optional). When the pan is hot, toast the baguette halves cut-side down for 2 minutes until crispy and golden. You may need to do this step in batches.
SOUP’D UP
Warm some bowls. Spoon in the creamy soup and drizzle over the delectable truffle oil. Garnish with the zesty gremolata and the remaining grated Italian-style Cheese. Serve with a fresh, toasted baguette on the side for dipping. Soak up the warmth!
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
COOK THE SOUP
Boil the kettle. Discard the base of the leeks and cut in half lengthways. Rinse thoroughly and roughly chop. Place a large pot over a low-medium heat with a drizzle of oil. When hot, sauté the chopped leeks for 3-5 minutes until soft, shifting frequently. Add in the drained cannellini beans, the grated Garlic, and the juice of 2 lemon wedges. Add the Provençal Rub to taste and fry for a further 1-2 minutes. Stir in the vegetable stock and 400ml of boiling water. Allow to simmer for 4-5 minutes until thickened, stirring occasionally.
GREMOLATA
In a bowl, combine the chopped Parsley and some lemon zest to taste. Set aside for serving.
FINISH THE SOUP
Transfer half of the soup to a blender, leaving the rest in the pot over a low heat. Blend until smooth and return to the pot. Whisk in the crème fraîche and half of the grated Italian-style Cheese and allow to simmer for 2-3 minutes. Season to taste, turn off the heat, and pop on a lid to keep warm until serving.
SOURDOUGH BAGUETTES
Place a pan over a medium-high heat. Smear the cut-sides of the halved baguettes with butter (optional). When the pan is hot, toast the baguette halves cut-side down for 2 minutes until crispy and golden. You may need to do this step in batches.
SOUP’D UP
Warm some bowls. Spoon in the creamy soup and drizzle over the delectable truffle oil. Garnish with the zesty gremolata and the remaining grated Italian-style Cheese. Serve with a fresh, toasted baguette on the side for dipping. Soak up the warmth!
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
COOK THE SOUP
Boil a full kettle. Discard the base of the leeks and cut in half lengthways. Rinse thoroughly and roughly chop. Place a large pot over a low-medium heat with a drizzle of oil. When hot, sauté the chopped leeks for 4-6 minutes until soft, shifting frequently. Add in the drained cannellini beans, the grated Garlic, and the juice of 4 lemon wedges. Add the Provençal Rub to taste and fry for a further 1-2 minutes. Stir in the vegetable stock and 800ml of boiling water. Allow to simmer for 5-6 minutes until thickened, stirring occasionally.
GREMOLATA
In a bowl, combine the chopped Parsley and some lemon zest to taste. Set aside for serving.
FINISH THE SOUP
Transfer half of the soup to a blender, leaving the rest in the pot over a low heat. Blend until smooth and return to the pot. Whisk in the crème fraîche and half of the grated Italian-style Cheese and allow to simmer for 3-4 minutes. Season to taste, turn off the heat, and pop on a lid to keep warm until serving.
SOURDOUGH BAGUETTES
Place a pan over a medium-high heat. Smear the cut-sides of the halved baguettes with butter (optional). When the pan is hot, toast the baguette halves cut-side down for 2 minutes until crispy and golden. You may need to do this step in batches.
SOUP’D UP
Warm some bowls. Spoon in the creamy soup and drizzle over the delectable truffle oil. Garnish with the zesty gremolata and the remaining grated Italian-style Cheese. Serve with a fresh, toasted baguette on the side for dipping. Soak up the warmth!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R230.16
for 4 servings · R57.54 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Parsley needs 8 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 5% of packR3.04
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Vegetable Stock Sachets needs 4Fresh Liquid Vegetable Stock 500 ml R39.99 · whole pack (size can't be divided)R39.99
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Leeks needs 4Sweet Potato and Leek Soup 400 g R37.99 · whole pack (size can't be divided)R37.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Grated Italian-style Cheese needs 60 mlCheese Puffs 25 g R6.99 · whole pack (size can't be divided)R6.99
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Crème Fraîche needs 200 mlSour Cream 250 ml 250 ml at R36.99 · 80% of packR29.59
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Cannellini Beans needs 960 gCannellini Beans in Brine 400 g 400 g at R28.99 · 2.4× packsR69.58
Not in the Woolies basket — source these elsewhere:
- Truffle Oil
- NOMU Provençal Rub
- Schoon Sourdough Baguettes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for TOASTY TRUFFLE & HARICOT SOUP?
The preparation time for TOASTY TRUFFLE & HARICOT SOUP with sautéed leeks & a sourdough baguette is between 20 and 30 minutes.
What is the total time required to make TOASTY TRUFFLE & HARICOT SOUP with sautéed leeks & a sourdough baguette?
The total time required to make TOASTY TRUFFLE & HARICOT SOUP with sautéed leeks & a sourdough baguette is between 30 and 40 minutes.
How many servings does TOASTY TRUFFLE & HARICOT SOUP provide?
4 servings
What are the main ingredients in TOASTY TRUFFLE & HARICOT SOUP?
Cannellini Beans, Cheese, Creme Fraiche, Garlic, Grated Italian-style Hard Cheese, Leek, Lemon, NOMU Provençal Rub, Parsley, Schoon Sourdough Baguette, Truffle Oil, Vegetable Stock
What is the nutritional information of TOASTY TRUFFLE & HARICOT SOUP?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare TOASTY TRUFFLE & HARICOT SOUP?
COOK THE SOUP: Boil the kettle. Discard the base of the leeks and cut in half lengthways. Rinse thoroughly and roughly chop. Place a large pot over a low-medium heat with a drizzle of oil. When hot, sauté the chopped leeks for 3-5 minutes until soft, shifting frequently. Add in the drained cannellini beans, the grated garlic, and the juice of 2 lemon wedges. Add the Provençal Rub to taste and fry for a further 1-2 minutes. Stir in the vegetable stock and 400ml of boiling water. Allow to simmer for 4-5 minutes until thickened, stirring occasionally. GREMOLATA: In a bowl, combine the chopped parsley and some lemon zest to taste. Set aside for serving. SOURDOUGH BAGUETTES: Place a pan over a medium-high heat. Smear the cut-sides of the halved baguettes with butter (optional). When the pan is hot, toast the baguette halves cut-side down for 2 minutes until crispy and golden. You may need to do this step in batches. BEFORE YOU GET GOING: Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method. SOUP’D UP: Warm some bowls. Spoon in the creamy soup and drizzle over the delectable truffle oil. Garnish with the zesty gremolata and the remaining grated Italian-style cheese. Serve with a fresh, toasted baguette on the side for dipping. Soak up the warmth! FINISH THE SOUP: Transfer half of the soup to a blender, leaving the rest in the pot over a low heat. Blend until smooth and return to the pot. Whisk in the crème fraîche and half of the grated Italian-style cheese and allow to simmer for 2-3 minutes. Season to taste, turn off the heat, and pop on a lid to keep warm until serving.
What should be prepared from my kitchen to make TOASTY TRUFFLE & HARICOT SOUP?
Cannellini Beans, Cheese, Creme Fraiche, Garlic, Grated Italian-style Hard Cheese, Leek, Lemon, NOMU Provençal Rub, Parsley, Schoon Sourdough Baguette, Truffle Oil, Vegetable Stock
How many calories does TOASTY TRUFFLE & HARICOT SOUP have?
calories
How much fat content does TOASTY TRUFFLE & HARICOT SOUP have?
grams