Leek and Bean Soup (vegetarian and vegan-friendly)
This leek and bean soup is delicately flavored but robust enough to serve as a light lunch with a hearty hunk of bread. You can substitute chicken stock if you aren't vegetarian but I do recommend a quality vegetable stock even if you eat meat. Vegetable stock allows the subtle flavors of the leek and fresh oregano to shine through. To make it vegan, just omit the butter and increase the olive oil by a tablespoons.
Course Soup
Cuisine American
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 215kcal
Author Irvin
Ingredients
1large leekor 2 small leeks
1/2medium onionchopped
5medium garlic clovesminced
1tablespoonbutteromit if making vegan
1tablespoonolive oilincrease to 2 tablespoons if making vegan
3sprigs of fresh thyme
1bay leaffresh preferred
5cupsvegetables stockhomemade preferred but quality store bought works
2 14-ouncecans drained cannellini or other white beansabout 1 cup dry beans that are cooked
3sprigs fresh oregano leaves removed from stemchopped
1/2cupchopped parsley leaves
Salt and pepper to taste
To finish
Extra virgin olive oil
Instructions
Clean the leek(s) by cutting the leek in half lengthwise, and washing it well, making sure to remove all grit and sand between leaves. Slice the white and light green part of the leek thinly. Dispose or save the dark green part of the leek for another use.
Place the butter (if using), olive oil, sliced leeks, onions, garlic, thyme, and bay leaf in a large stockpot or Dutch oven. Turn the heat to medium and cook, stirring frequently, until the leeks are soft and the onions are transparent, about 10 minutes.
Add the stock, beans, oregano and half the parsley. Bring to a boil, then reduce heat to a simmer. Taste the soup (carefully) and season with salt and pepper. Let simmer for 20 minutes. Taste and add more salt and pepper if necessary. Remove bay leaf and thyme branches (the thyme leaves will have fallen off). Stir in the remaining parsley.
Serve with a drizzle of olive oil on top.
Notes
Adapted from a recipe in River Cottage Veg by Hugh Fearnley-Whittingstall.