Lemony White Bean Leek Soup
This white bean leek soup is hearty, healthy, irresistibly creamy, and brightened with refreshing lemon. It’s surprisingly easy to make and pairs perfectly with crusty bread or a simple salad for a cozy weeknight dinner.
Servings: 7
Calories: 287kcal
Ingredients
- 2 tablespoons olive oil
- 3 medium leeks, white and pale green parts only, chopped (about 3 cups)
- 4 garlic cloves, minced
- 6 cups vegetable broth
- 4 (15 ounce/425 gram) cans cannellini beans, drained and rinsed
- 12 ounces yellow potatoes, diced (1-inch, about 12 ounces)
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups baby spinach
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Salt and pepper, to taste
- Chopped fresh chives, for serving
Instructions
- Coat the bottom of a large pot with the oil and place it over medium heat. Give the oil a minute to heat up, then add the chopped leeks. Cook the leeks for 6 to 8 minutes, until softened and just starting to brown, stirring occasionally. Stir in the garlic and cook it with the leeks for about 1 minute, until very fragrant.
- Stir in the broth, cannellini beans, potatoes, thyme, and bay leaf. Raise the heat and bring the liquid to a boil. Lower the heat and let the soup simmer until the beans are very soft and the potatoes are fork tender.
- Stir in the spinach and let the soup simmer for 1 to 2 minutes longer, until the spinach has wilted.
- Remove the pot from heat. Remove the bay leaf, then stir in the lemon juice and zest. Season the soup with salt and pepper to taste. The soup should be pretty thick at this point — you can thin it with some additional broth or water if you'd like.
- Ladle into bowls, then sprinkle each bowl with fresh chives. Serve and enjoy.
Nutrition
Serving: 1.5cups | Calories: 287kcal | Carbohydrates: 55g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1346mg | Potassium: 332mg | Fiber: 14g | Sugar: 4g | Vitamin A: 1876IU | Vitamin C: 18mg | Calcium: 189mg | Iron: 7mg