White Bean-and-Leek Soup Recipe

Name: White Bean-and-Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Two 1-inch thick slices of rustic white bread, cut into 1-inch dice (2 1/2 cups); 1 tablespoon extra-virgin olive oil; Kosher salt; Freshly ground pepper; 4 tablespoons unsalted butter; 4 leeks (2 pounds), white and light green parts only, halved lengthwise and thinly sliced; 2 thyme sprigs; Two 8 1/2-ounce cans cannellini beans, drained and rinsed; 6 cups low-sodium chicken broth; 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

Servings: persons

1
Preheat the oven to 350.
2
On a rimmed baking sheet, toss the bread cubes with the olive oil and season with salt and pepper.
3
Toast until golden brown, about 10 minutes.
4
Set aside to cool.
5
In a large saucepan, melt the butter.
6
Add the leeks and thyme and cook over moderate heat, stirring frequently, until the leeks are tender, about 10 minutes.
7
Add the beans and chicken broth, cover and simmer until the leeks are very tender, about 10 minutes.
8
Remove from the heat.
9
Stir in the 1/4 cup of Parmigiano-Reggiano and season the soup with salt and pepper.
10
Ladle into bowls, garnish with croutons and pass additional cheese at the table.

806

kcal

Calories

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Two 1-inch thick slices of rustic white bread, cut into 1-inch dice (2 1/2 cups), 1 tablespoon extra-virgin olive oil, Kosher salt, Freshly ground pepper, and more.

Yes, White Bean-and-Leek Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Bean-and-Leek Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions