Leak and Bean Soup
Gentle and comforting, this Leek and Bean Soup celebrates simplicity at its very best. Sweet, slow-cooked leeks melt into a fragrant broth infused with herbs, creating a bowl that feels both rustic and restorative.
Creamy white beans add heartiness without heaviness, making this soup nourishing enough for a full meal yet light enough for any day of the week.
Finished with a swirl of good olive oil and a handful of fresh herbs, it’s the kind of timeless, wholesome dish you’ll crave whenever you need warmth in its purest form.
Why People Will Love This Leek and Bean Soup Recipe:
It transforms simple ingredients into something soulful, proving that everyday vegetables and herbs can create a bowl that tastes far richer than the sum of its parts.
The slow-cooked leeks add a natural sweetness and silkiness, giving the soup a gentle, comforting depth that feels nourishing from the first spoonful.
White beans bring creamy body and plant-based protein, making the dish hearty, satisfying, and wholesome without needing heavy cream or meat.
Fresh herbs infuse every sip with brightness, balancing the warmth of the broth with clean, vibrant aromatics.
It’s incredibly versatile and forgiving, easy to adapt with potatoes, cooked meat, or extra vegetables depending on what you have on hand.
The recipe is both nourishing and restorative, perfect for cold evenings, busy days, or anytime your body craves something warm, light, and grounding.
Its simplicity invites mindfulness, letting you slow down, breathe in the aroma of sautéed leeks, and enjoy a moment of calm in a bowl.
Key Ingredients
Leeks – The heart of this soup, offering a gentle sweetness and velvety texture as they slowly soften and melt into the broth. Their mild, earthy flavor creates the foundation for every comforting spoonful.
Cannellini Beans – Creamy, tender, and nourishing, these beans add body and richness without overpowering the delicate aromatics. They transform the soup into a satisfying, protein-packed meal.
Fresh Herbs (Thyme, Basil, Oregano, Parsley) – These fragrant herbs breathe life into the pot, layering warmth, freshness, and subtle complexity. They elevate the broth, balancing the sweetness of the leeks with bright, green notes.
Vegetable Stock – A clean, flavorful base that carries all the ingredients, allowing the leeks and beans to shine while adding depth and gentle savoriness.
Garlic, Onion, and Celery – The aromatic trio that anchors the soup with familiar comfort, building a savory backbone that enhances every ingredient around it.
Extra Virgin Olive Oil – A finishing drizzle that adds fruitiness and silkiness, rounding out the bowl with a luxurious final touch.
Expert Tips
Let the leeks truly melt. Take your time in the sautéing stage—slow cooking the leeks until they’re silky and lightly sweet is what gives this soup its soul. Rushing this step means losing the depth that defines the entire dish.
Layer your herbs, don’t dump them in all at once. Add sturdy herbs like thyme early so they can infuse the broth, but save delicate herbs like parsley for the very end. This layering creates a cleaner, more dimensional flavor.
Mash a few beans into the pot. For a naturally creamy texture without using cream, lightly mash a spoonful of beans before adding the rest. They dissolve into the broth and add body while keeping the soup light.
Use a high-quality vegetable stock. Because this recipe is simple, the flavor of the broth matters. A rich, well-seasoned stock provides a deeper foundation and lets the leeks and beans shine.
Finish with acid if needed. Right before serving, taste the soup. If the flavors feel flat, a squeeze of lemon or a splash of white wine vinegar will brighten everything instantly.
Control the salt at the end. Canned beans and stock vary in sodium. Season lightly while cooking, then adjust just before serving for perfect balance.
Don’t skip the final drizzle of olive oil. It might seem small, but that ribbon of fruity oil adds aroma, richness, and a restaurant-quality finish to each bowl.
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.
Important Notes When Making Leak and Bean Soup
Clean the leeks thoroughly. Leeks naturally trap dirt between their layers, and even a little grit can disrupt the gentle, soothing texture of the soup. Taking a few extra minutes to rinse them well makes all the difference.
Choose beans that suit your texture preference. Cannellini beans create a creamy, velvety body, while other white beans may stay a bit firmer. Whether using canned or home-cooked, make sure they’re tender enough to meld into the broth.
Sautéing is the soul of the soup. This recipe leans on the quiet magic of aromatics. Let the onion, celery, and leeks soften slowly—they’re building layers of sweetness and savoriness that can’t be rushed.
Mind the herbs. Leaving the thyme sprigs whole makes them easy to remove later, keeping the broth clean and delicate. Fresh oregano and parsley should be added in stages so their brightness isn’t lost.
Adjust consistency to your liking. If you want a heartier soup, simmer a bit longer until it thickens naturally. For a lighter, brothier version, add a splash of stock or water.
This recipe welcomes additions. Potatoes, cooked chicken, sausage, or even a handful of spinach can turn this simple soup into something more substantial without losing its character.
Taste as you go. Because this soup is so ingredient-driven, seasoning is essential. A pinch of salt at the right time can elevate the natural sweetness of the vegetables and bring the entire dish into balance.
How to Enjoy Leak and Bean Soup After Cooking
Let the soup settle for a minute before serving. After you turn off the heat, allow the pot to rest. This brief pause gives the flavors a moment to harmonize, allowing the herbs, leeks, and beans to fully round out their edges.
Warm your bowls first. Pour a little hot water into your serving bowls and let them heat up. A warm bowl keeps the soup at the perfect temperature longer and turns every spoonful into a more comforting experience.
Stir the soup gently before ladling. This helps redistribute the beans, herbs, and aromatics so each serving has a balanced mix of textures and flavors.
Finish with intentional touches. A drizzle of good extra virgin olive oil, a sprinkle of fresh parsley, or a crack of black pepper adds aroma and elegance. These little additions heighten the entire dish with minimal effort.
Serve with something that supports the softness of the soup. A crusty piece of sourdough, warm baguette slices, or even a simple garlic toast provides contrast and turns this meal into a deeply satisfying moment.
Slow down while eating. This soup is gentle by nature—meant to be savored, not rushed. Let the warmth fill your hands through the bowl, breathe in the herbaceous aroma, and take a moment to feel grounded with each sip.
Taste as you go. Every spoonful offers something slightly different—creamy beans, sweet leeks, herbal brightness. Savor the layers, noticing how the flavors evolve as the soup cools slightly.
Enjoy it as part of a ritual. Pair it with a quiet evening, a favorite book, or soft music. This is the kind of soup that nourishes both body and mind, making even an ordinary day feel softer around the edges.
Nutrition Information
For 1 serving of Leek and Bean Soup (approx. 1 cup)
Calories: 165 kcal | Total Fat: 6.8 g | Saturated Fat: 1.6 g | Monounsaturated Fat: 3.5 g | Polyunsaturated Fat: 0.8 g | Cholesterol: 5 mg | Sodium: 350–500 mg (varies with stock & added salt) | Total Carbohydrates: 20 g | Dietary Fiber: 6.5 g | Sugars: 3.2 g | Protein: 8 g
Frequently Asked Questions:
Can I use dried beans instead of canned beans?
Yes. If using dried beans, cook them fully before adding them to the soup. You’ll need about 1 cup of dried beans, which becomes roughly 3 cups cooked. The flavor is often deeper and creamier, but the cooking time increases significantly.
How can I make this soup thicker and creamier without adding cream?
Mash a small handful of the beans before stirring them into the pot, or blend one cup of the finished soup and return it to the pot. Both methods naturally thicken the broth while keeping the soup light and dairy-free.
What proteins can I add to make this a more filling meal?
Shredded chicken, cooked Italian sausage, diced ham, or even crispy bacon bits work beautifully. Add them during the simmering stage so their flavors meld naturally into the broth.
Can I freeze this soup?
Yes—this soup freezes well. Cool it completely, store it in airtight containers, and freeze for up to 3 months. When reheating, add a splash of water or stock to loosen the texture, as beans tend to thicken the soup over time.
How can I brighten the flavor if the soup tastes too mild?
A squeeze of lemon juice, a splash of white wine vinegar, or an extra sprinkle of fresh herbs can instantly lift the flavors. A final pinch of salt can also unlock the natural sweetness of the leeks and balance the broth.
How do I clean leeks properly so the soup isn’t gritty?
Leeks often trap dirt between their layers. Slice them lengthwise, fan out the layers under cold running water, and rinse thoroughly. You can also soak the sliced leeks in a bowl of water—any sand will sink to the bottom while the leeks float on top.
Should I sauté the vegetables on low or medium heat?
Use medium heat for the best results. You want the leeks and onions to soften slowly and release their natural sweetness without browning. Browning can change the soup’s delicate flavor profile.
When should I add the herbs for maximum flavor?
Add hardy herbs like thyme and the bay leaf early so they can infuse the broth. Add tender herbs like oregano and parsley toward the end to preserve their bright, fresh notes.
Can I use chicken stock instead of vegetable stock?
Absolutely. Chicken stock adds a richer, more savory depth. The soup will no longer be vegetarian, but it will be slightly heartier and more aromatic.
How do I prevent the beans from breaking apart too much?
Add the beans after the stock comes to a simmer, not while sautéing the aromatics. Stir gently and avoid rapid boiling. A gentle simmer keeps the beans intact while still allowing the soup to thicken naturally.