Leek and Cannellini Bean Soup
A hearty Italian-inspired soup combining tender leeks, fresh vegetables, and creamy cannellini beans, finished with Parmigiano cheese and extra virgin olive oil. Perfect for a comforting meal.
6 servings
29 min
Ingredients
- •½ cup extra-virgin olive oil
- •2 cups chopped leeks
- •1 cup chopped carrots
- •1 cup chopped celery
- •1 cup diced turnip
- •½ tablespoon salt
- •6 cups chicken stock or water
- •1½ cans cannellini beans
- •¼ cup grated Parmigiano cheese
Cooking Instructions
- 1.
1. In a large pot, put 1/4 cup of the oil over high heat and heat until it shimmers. Add the leeks and sauté for 2 minutes.
2 min
- 2.
2. Add the carrots, celery, turnip, and salt and cook for another 2 minutes. Add the chicken stock and bring the soup to a boil. Lower the heat, cover the pot, and simmer for 20 minutes.
22 min
- 3.
3. Add the cannellini beans and simmer for another 2 minutes.
2 min
- 4.
4. Ladle the soup into bowls. Sprinkle each portion with cheese and drizzle with a tablespoon of olive oil.
3 min