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

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

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.

No additional tips available.

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

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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.

White Bean-and-Leek Soup

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