Leek and White Bean Soup
This soup is versatile, comforting and packed with vegetables. Ready in just 30 minutes, it's a quick winter warmer to enjoy for lunch with crusty bread or for dinner.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
2 tbsp Olive oil
3 Leeks (halved and thinly sliced)
1 Carrot (cut into small chunks)
2 Celery stick (chopped)
2 Garlic cloves (finely chopped)
1 tsp Fresh thyme (finely chopped)
a pinch of chilli flakes (or to taste )
1 can cannellini beans (drained )
600 ml Vegetable stock
1 tsp Dijon mustard
100 g Kale leaves (roughly shredded)
Salt & pepper
Recipe:
- Heat the olive oil in a deep saucepan over medium-low heat and fry the carrot, celery, leek and garlic for 10 minutes, stirring occasionally, until softened.
- Add the thyme, and chilli flakes and season with a generous pinch of both salt and pepper. Mix well and cook for 1 minute, then add the cannellini beans and vegetable stock, then simmer for 10 minutes.
- Stir the kale into the soup and simmer for 2-3 minutes, until wilted. Spoon into bowls and enjoy.
How to store
Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 2 months.
