Leek and Bean Soup
![photo by *Parsley*](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/41/34/75/picWJ0PWa.jpg)
photo by *Parsley*
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/pickle_media1/media/userphoto/110419/U21501885/Photo_Video_71634465801487322706918_medthumb_hor.jpg)
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- 2 large leeks, washed and chopped
- 1 potato, peeled and diced into 1/2in pieces (about 8oz)
- 3 1⁄4 cups vegetable broth
- 4 tablespoons fresh parsley, finely chopped
- 1 (14 ounce) can borlotti beans, drained and rinsed
directions
- Heat the oil in a large, heavy-based saucepan. Sauté the garlic and leeks for 4-5 minutes until starting to soften but not colour.
- Add the potato and vegetable stock, stir and bring to the boil. Reduce the heat, cover and simmer for 15-20 minutes until the vegetables are tender. Purée to a smooth consistency using an electric hand blender or food processor. Stir in the beans and half of the parsley and allow to heat through.
- Serve the soup in deep bowls with a pinch of parsley on top.
Questions & Replies
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Reviews
-
This is a nice, light yet filling soup. I used pink beans because I didn't have the borlotti variety. The flavor was good, but I wasn't totally thrilled with the texture. I think I'd prefer it to be either thicker and/or chunkier. Next time I make this, I'm only going to puree a little less than half before I add the beans. I think that would do it. Thanx for sharing!
RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)