Yield: 8
Leek & White Bean Soup
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Ingredients
- 2 tbsp olive oil
- 4 leeks, washed and thinly sliced
- 3 garlic cloves, minced
- 2 tsp fresh thyme leaves
- 1 tsp fresh rosemary
- ¼ cup fresh parsley
- 6 cups vegetable broth
- 2 cups baby spinach
- 2 15-oz can cannellini beans, drained and rinsed
- ¼ tsp red pepper flakes
- Salt and pepper, to taste
Instructions
- In a large pot, heat the oil over medium heat. Add the leeks and cook until they are completely soft. Add the garlic, thyme, rosemary, parsley, spinach, and red pepper flakes. Cook, stirring, for an additional 1 to 2 minutes. Add the beans, vegetable broth, salt, and pepper to taste. Simmer for about 15 minutes.
- Serve as is or blend with an immersion blender for a creamier soup. Store in the refrigerator for up to 5 days.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 210Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 871mgCarbohydrates: 34gFiber: 8gSugar: 3gProtein: 12g
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