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Cream of Leeks and Cannellini Beans

This creamy soup combines the sweet flavor of leeks with the texture of cannellini beans, perfect for chilly days or cozy meals.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 leeks 3 leeks, cleaned and chopped
  • 1 can (15 oz) 1 can (15 oz) cannellini beans, drained and rinsed (approximately 425 grams)
  • 4 cups 4 cups vegetable broth (about 950 ml)
  • 2 tablespoons 2 tablespoons olive oil (30 ml)
  • Salt and pepper To taste
  • Optional: Fresh herbs (like parsley or chives) For garnish

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped leeks to the pot and sauté until softened, about 5 minutes.
  3. Stir in the cannellini beans and pour in the vegetable broth. Bring everything to a boil.
  4. Once boiling, reduce the heat and let simmer for about 15 minutes.
  5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a regular blender in batches.
  6. Taste the soup and season with salt and pepper according to preference.

Notes

For added flavor, consider tossing in a clove of garlic when sautéing the leeks. For a chunkier texture, reserve some cannellini beans and add them back in after blending. Add a pinch of red pepper flakes for spice if desired. This soup can be prepared ahead of time and stored in the refrigerator for up to three days or frozen for up to three months.