Total Time
45mins
Prep 15 mins
Cook 30 mins

I love making this when leeks are cheap. It will freeze well and tastes great! From a really old newspaper clipping.

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 1 leek, white section finely sliced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 large potato, peeled and diced
  • 1 (440 g) can tomatoes
  • 1 14 liters vegetable stock
  • 200 g green beans (frozen or fresh)
  • salt and pepper
  • 2 tablespoons flat leaf parsley, chopped
  • 30 g baby spinach leaves, shredded finely (large handful)

Directions

  1. Heat oil in a large saucepan and cook leek about 3 minutes until softened.
  2. Add the carrot and celery, cook 5 minutes.
  3. Add potato, tomatoes and stock, bring to a simmer and cook 15 minutes.
  4. Add beans and cook a further 5 minutes, season to taste. Add parsley and stir to combine.
  5. Divide soup between warmed bowls. Place a pile of shredded spinach on top of soup and serve immediately.

Reviews

(2)
Most Helpful

Excellent! My DH and I loved this soup and will definitely make it again. The only changes I made were using a bunch of scallions instead of a leek and basil instead of parsley simply because I forgot to place them on my grocery list. We enjoyed the finish the wilted spinich gave to the dish. I served this soup with crusty bread, which we used to soak up every last drop! Thank you very much for a delicious recipe!

MarthaStewartWanabe June 12, 2008

Another winner. The only thing I did different was to blend with my stick blender before serving. Still added the shredded spinach on the top though. For a change today I added in some chopped bacon and simmered before serving. Thanks for a 'keeper' :)

Jen T July 10, 2007

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