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Vegetable

Leek and Cannellini Bean Soup

The leek and beans combine beautifully in this soup which can be prepared in advance.

Serves 6

Difficulty
Easy
Preparation Time
Less than 20 minutes
Cooking Time
30 minutes to 1 hour
Bob's  Kitchen Recipe Card

Ingredients for  6  Servings

  • 3
    Leeks, thinly sliced
  • 2
    Garlic cloves, peeled and crushed
  • 500g
    Potatoes, peeled and roughly diced
  • 2 x 400g
    Cans of cannellini beans, drained and rinsed
  • 1350ml
    Vegetable stock
  • 6 tbsp
    Low fat natural fromage frais
  • Small handful
    Parsley, finely chopped
  • -
    Salt and freshly ground black pepper

Approximate Times

  • Preparation :
    Less than 20 minutes
  • Cooking :
    30 minutes to 1 hour

Method

  1. Spray a large saucepan with low calorie cooking spray and place over a medium heat. Cook the leeks and garlic for 5 minutes until softened.
  2. Add the potatoes, cannellini beans and stock, bring to the boil then cover and simmer gently for 35-40 minutes until the vegetables are very tender. Using a hand-held blender, purée the soup in the pan until smooth.
  3. Stir in the parsley and season to taste before ladling into six shallow soup plates or bowls.
  4. Top each bowl with a tablespoon of fromage frais and serve warm.