Leek and White Bean Soup
This soup is versatile, comforting and packed with veg. Ready in just 30 minutes, it's a quick winter warmer which goes perfectly with some crusty bread.
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 sticks (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. 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 salt and pepper. Mix well and cook for 1 minute, then add the cannellini beans and vegetable stock. 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.
