Leak and Bean Soup

 

Leak and Bean Soup

Ingredients

Leeks – 1 large or 2 small, white and light green parts only, thoroughly cleaned and sliced

Celery – 1 stalk, chopped

Onion – ½ medium, finely chopped

Garlic – 5 cloves, minced

Butter – 1 tablespoon

Olive oil – 1 tablespoon

Fresh thyme or basil – 3 sprigs

Bay leaf – 1, preferably fresh

Vegetable stock – 5 cups

Cannellini (or other white beans) – 2 cans (14 ounces each), drained and rinsed
or about 1 cup dried beans, cooked

Fresh oregano – leaves from 3 sprigs, chopped

Parsley – ½ cup, chopped (divided)

Salt and freshly ground black pepper – to taste

To Finish

Extra virgin olive oil – for drizzling before serving

Instructions

Prepare the leeks: Cut the leek(s) in half lengthwise and rinse thoroughly under cold water, making sure to remove any grit or sand between the layers. Thinly slice the white and light green parts. Reserve or discard the dark green tops for another use.

Cook the aromatics: In a large stockpot or Dutch oven, heat the butter and olive oil over medium heat. Add the sliced leeks, onion, celery, garlic, thyme sprigs, and bay leaf. Cook, stirring often, until the leeks are tender and the onion turns translucent, about 8–10 minutes.

Build the soup base: Stir in the vegetable stock, beans, oregano, and half of the parsley. Bring the mixture to a boil, then reduce the heat and let it simmer gently. Season with salt and pepper to taste.

Simmer and season: Continue simmering for about 20 minutes. Taste the soup and adjust seasoning with more salt and pepper if needed. Remove the bay leaf and thyme stems before serving.

Finish and serve: Stir in the remaining parsley for a burst of freshness. Ladle the soup into bowls and drizzle with extra virgin olive oil before serving.

Notes:

Add cooked meat if you want meat in this soup

You can also add two cooked sliced potato’s at the end of cooking