Best 3 Leek And Bean Soup Recipes

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Leek and bean soup is a hearty and flavorful dish that is perfect for a cold winter day. It is also a great way to use up leftover beans and leeks. This simple soup can be made with a variety of different beans, such as black beans, pinto beans, or kidney beans. The leeks add a subtle sweetness and delicate onion flavor to the soup. Other vegetables, such as carrots, celery, and potatoes, can also be added to the soup for extra flavor and nutrition. A variety of herbs and spices can be used to season the soup, such as garlic, thyme, and bay leaf.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH AND LEEK WHITE BEAN SOUP



Spinach and Leek White Bean Soup image

White bean soup with spinach and leeks is a delicious and filling soup that is perfect for vegetarians if you use vegetable broth, and quick to make. I've been making this soup for years, but I really craved it when I was pregnant with my fourth child.

Provided by BETH4KIDS

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 25m

Yield 8

Number Of Ingredients 10

2 teaspoons olive oil
4 leeks, bulb only, chopped
2 cloves garlic, chopped
2 (16 ounce) cans fat-free chicken broth
2 (16 ounce) cans cannellini beans, rinsed and drained
2 bay leaves
2 teaspoons ground cumin
½ cup whole wheat couscous
2 cups packed fresh spinach
salt and pepper to taste

Steps:

  • Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the chicken broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 178.9 calories, Carbohydrate 30.6 g, Fat 2 g, Fiber 5.8 g, Protein 9.4 g, SaturatedFat 0.2 g, Sodium 432.2 mg, Sugar 1.8 g

LEEK AND CANNELLINI BEAN SOUP



Leek and Cannellini Bean Soup image

This soup is a terrific choice for those over sixty, as it's abundant in nutrients one especially needs later in life. These include healthy plant protein (older adults are prone to protein insufficiency), fiber, vitamin K, potassium, lysine to aid in calcium absorption, and folate to help reduce homocysteine levels, which are a major risk factor for heart disease. And of course, all soups are soft and so are a favorite for anyone with dental difficulties.

Provided by Angelo Acquista

Categories     Soup/Stew     Bean     Leek     Healthy     Carrot     Celery     Turnip     Low Fat     Low Cholesterol     HarperCollins

Yield 4 servings

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
2 cups chopped leeks
1 cup chopped carrots
1 cup chopped celery
1 cup diced turnip
1/2 tablespoon salt
6 cups chicken stock or water
1 1/2 (14-to 16-ounce) cans cannellini beans, drained and rinsed (about 2 1/2 cups)
1/4 cup grated Parmigiano cheese

Steps:

  • 1. In a large pot, put 1/4 cup of the oil over high heat and heat until it shimmers. Add the leeks and sauté for 2 minutes.
  • 2. Add the carrots, celery, turnip, and salt and cook for another 2 minutes. Add the chicken stock and bring the soup to a boil. Lower the heat, cover the pot, and simmer for 20 minutes.
  • 3. Add the cannellini beans and simmer for another 2 minutes.
  • 4. Ladle the soup into bowls. Sprinkle each portion with cheese and drizzle with a tablespoon of olive oil.

WHITE BEAN, LEEK AND HAM SOUP



WHITE BEAN, LEEK AND HAM SOUP image

Categories     Soup/Stew     Bean     Stew     Dinner     Healthy

Yield 8 people

Number Of Ingredients 12

1 lb. dried Great Northern Beans (cleaned, soaked and drained)
1 large whole onion (optional)
4 cloves (can stick into onion)
4 cups water
4 cups chicken broth
1 bay leaf
3 tbsp olive oil
1 chopped onion
3 minced garlic cloves
2 large leeks, chopped (white and pale green parts only)
8 - 12 oz. cooked ham, chopped into 1/4 inch pieces
1 sprig fresh rosemary

Steps:

  • In soup pot, bring to boil water, broth, beans, whole onion, cloves and bay leaf. Reduce heat and simmer partly covered for 45 min. Separately, saute in oil the chopped onion, garlic, leeks, ham and rosemary for one minute. Cover and cook over very low heat for 15 minutes until very soft but do not brown. Add sauteed ingredients to soup and simmer partly covered for about 30 minutes. Discard whole onion, bay leaf and rosemary. Puree about 1/2 of the soup mixture until smooth and return to soup pot. Salt and pepper to taste.

Tips:

  • Use fresh, high-quality ingredients: Fresh leeks, beans, and vegetables will give your soup the best flavor.
  • Don't overcook the vegetables: You want them to be tender but still have a little bit of bite.
  • Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dollop of yogurt for extra flavor.
  • Serve with a side of crusty bread or crackers: This will help to soak up the delicious broth.

Conclusion:

Leek and bean soup is a delicious, hearty, and healthy meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With its simple ingredients and easy-to-follow instructions, this soup is a great choice for both beginner and experienced cooks alike. So next time you're looking for a comforting and nutritious meal, give this leek and bean soup a try.

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