Description
This cozy leek and white bean soup is hearty, healthy, and full of flavor—an easy one-pot meal made with simple pantry ingredients.
Ingredients
Units
Scale
- 2 tablespoons olive oil or butter
- 1 large leek, light parts only, sliced into half moons, rinsed (1 1/2-2 cups)
- 4 cloves garlic, roughly chopped
- 1 tablespoon fresh rosemary, minced
- 1 medium-sized carrot, 1 cup diced ( cut small for fast simmering time)
- 2 celery stalks, chopped small
- 1/2 -1 teaspoon salt
- 1/4 teaspoon black pepper
- 2x 15-ounce cans cannellini beans, 3 cups, drained (or sub white beans)
- 3 cups vegetable broth or chicken broth
- Optional: one batch Gremolata for swirling over top ( it takes 5-10 minutes)
Instructions
- In a large pot, add oil or butter and sauté leeks, garlic and rosemary over medium heat for 5 minutes.
- Add carrots, celery, salt and pepper, stir around just to coat with the leeks.
- Add white beans and broth, and simmer, covered, for 15-20 minutes or until the carrots are soft.
- While the soup is simmering, make the gremolata.
- Remove half the soup, then blend the other half until smooth and creamy. Combine with the remaining soup and reheat to serve.
- Spoon the gremolata over each bowl. Start with a teaspoon and add more to taste.
Notes
Soup will keep up to 4 days in the fridge or can be frozen up toe 3 months.
Nutrition
- Serving Size:
- Calories: 154
- Sugar: 1.8 g
- Sodium: 529.7 mg
- Fat: 4.9 g
- Saturated Fat: 0.7 g
- Carbohydrates: 25.7 g
- Fiber: 2.2 g
- Protein: 2.3 g
- Cholesterol: 0 mg