A Soup and Salad Supper: Creamy White Bean and Sage Soup and Apple and Cranberry Salad

                Winter is the soup season! With so many kinds out there to taste, what will you choose? I am always looking for new recipes to make. My favorite has always been good old-fashioned tomato soup. However, my aunt sent me this recipe and I am so excited to make it. Want to try with me? Here we go!        

       To make it a complete late night supper, I’ve added an Apple and Cranberry Romaine Salad and a slice of crusty bread.   Add a glass of your favorite white wine and you have a master piece! Creamy

White Bean and Sage Soup


  • 4 ounces bacon, finely diced
  • 2 cups finely chopped onion
  • 1 tablespoon prepared roasted garlic
  • 4 cups chicken broth
  • 4 (15-ounce) cans cannellini beans, rinsed and drained
  • 3 sprigs fresh parsley
  • 8 sprigs fresh thyme
  • 3 sage leaves
  • 1 cup heavy whipping cream
  • 3 tablespoons unsalted butter, softened
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon ground white pepper
  • ½ teaspoon sea salt
  • 1 tablespoon black truffle oil
  • Garnish: additional black truffle oil and ground black pepper


  1. In a large stockpot over medium-high heat, cook the bacon until crisp. Using a slotted spoon, transfer the bacon to a plate lined with paper towels.
  2. Add the onion and roasted garlic to the bacon drippings in the pot, and cook for 6 minutes, stirring occasionally. Pour in the broth, and bring to a boil. Add the beans, parsley, thyme, and bay leaves; cook, uncovered, for 15 minutes. Remove from heat, and cool slightly.
  3. Remove the parsley, thyme, and bay leaves from the soup. Using a blender, puree the mixture in batches until smooth.
  4. Return soup to the pot, and add cream, butter, lemon juice, white pepper, and salt. Cook over medium-low heat until hot. Stir in truffle oil. Ladle soup into individual serving dishes, and drizzle each serving with additional truffle oil and a sprinkle of black pepper, if desired.

Apples and Cranberries with Yogurt Dressing 


  • 5 cups torn baby spinach leaves
  • 1 medium unpeeled apple, diced 
  • 1/2 cup sweetened dried cranberries
  • 1/4 cup chopped green onions
  • 1/4 cup chopped black walnuts 
  • 1/4 cup feta cheese (optional)
  • 1/3 cup Yogurt poppy seed dressing 


  1.  In large serving bowl, place spinach, apple, cranberries and green onions. Add walnuts and feta cheese and toss.
  2. Pour the Yogurt dressing over salad, and toss to coat. 

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