Leek and Bean Soup
Cozy up with a bowl of hearty and wholesome Leek and Bean Soup, a comforting recipe that's both nourishing and simple to make. Brimming with tender leeks, creamy cannellini beans, and flavorful hints of garlic, thyme, and bay leaf, this soup creates the perfect harmony of rich, earthy flavors. Packed with nutrient-dense potatoes and simmered in a luscious vegetable broth, it’s partially blended for a velvety texture while still leaving satisfying chunks. This one-pot wonder is ready in under an hour, making it an ideal choice for busy weeknights or a soothing lunch. Serve it warm, garnished with fresh parsley and paired with crusty bread for a filling, plant-based meal that's both rustic and elegant. Perfect for vegetarian and gluten-free diets, this leek and bean soup is a cozy classic you'll want to make on repeat.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 3 medium leeks
- 3 garlic cloves
- 2 medium potatoes
- 15 ounces cannellini beans
- 5 cups vegetable broth
- 1 bay leaf
- 1 teaspoon thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup parsley
Instructions
Trim the ends off the leeks, then slice them lengthwise and rinse thoroughly to remove any dirt. Slice them into thin half-moons.
Peel the potatoes and cut them into small cubes. Mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the sliced leeks and cook for 5-7 minutes until softened, stirring occasionally.
Add the minced garlic and cook for another 1 minute until fragrant.
Add the cubed potatoes, cannellini beans (drained and rinsed), vegetable broth, bay leaf, and thyme. Stir to combine.
Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the potatoes are tender.
Remove the bay leaf and season the soup with salt and black pepper. Use an immersion blender to partially blend the soup, leaving some chunks for texture.
Taste and adjust the seasonings if needed. Stir in fresh chopped parsley before serving.
Ladle the soup into bowls and serve warm, optionally with crusty bread or a dollop of sour cream.
Nutrition Facts
Calories |
1604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6414 mg | 279% | |
| Total Carbohydrate | 263.6 g | 96% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 34.1 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 614 mg | 47% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 6177 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
