Cannellini Bean And Leek Soup
Warm, comforting, and brimming with flavor, this Cannellini Bean and Leek Soup is the perfect remedy for chilly evenings or whenever you’re craving a hearty but healthy meal.
Creamy leek and cannellini bean recipe
Bursting with the creamy richness of cannellini beans, complemented by the subtle sweetness of leeks and the savory depth of garlic, this soup recipe is what happens when simple and wholesome ingredients come together. With just a handful of pantry staples and a few easy steps, you’ll have a nourishing bowl of homemade soup that’s as satisfying as it is delicious.
Leeks, with their delicate flavor and melt-in-your-mouth texture, shine as the star in this recipe, while cannellini beans add creaminess and substance. Combined with aromatics like garlic and a hint of dried thyme, this soup has flavors that will leave you craving bowl after bowl. Whether you’re looking for a cozy weeknight dinner or a nourishing lunch option, this white bean soup with leeks is a good choice.
Recipe highlights
- Quick and easy to make: with just a handful of ingredients and simple steps, this soup comes together in no time.
- Nutritious and satisfying: packed with protein, fiber, and essential nutrients, this soup is both wholesome and filling.
- Perfect for meal prep: this soup reheats beautifully, making it an ideal option for batch cooking and enjoying throughout the week.
Ingredients needed
Olive Oil: used for sautéing the leeks and garlic, olive oil adds a subtle richness to the soup.
Leeks (white and light green parts only): leeks bring a mild onion flavor and a wonderful melt-in-your-mouth texture to the soup.
Garlic Cloves: garlic adds depth and complexity to the soup, enhancing its overall flavor profile.
Cannellini beans, drained and rinsed: creamy and hearty, cannellini beans serve as the primary protein source in this soup.
Vegetable broth: either vegetable or chicken broth can be used as the base of the soup, imparting flavor and depth.
Dried thyme: thyme contributes a subtle earthiness and aromatic quality to the soup.
Salt and black pepper to taste: essential for seasoning, salt and pepper elevate the flavors of the soup.
Optional toppings: chopped walnuts, grated Parmesan cheese, and a drizzle of olive oil are delightful garnishes that add color and flavor to the finished dish.
Substitutions
Beans: If cannellini beans are not available, other white beans such as navy beans or great northern beans can be used as alternatives.
Broth: Feel free to use homemade or store-bought broth according to your preference. For a vegetarian option, stick with vegetable broth.
Step-by-step instructions
- Prepare the leeks: trim off the dark green tops of the leeks and slice the white and light green parts thinly. Rinse the sliced leeks thoroughly under cold running water to remove any dirt or grit trapped between the layers.
- Sauté the leeks and garlic: in a large pot or Dutch oven, heat olive oil over medium heat. Add the sliced leeks and minced garlic, and sauté until softened and fragrant, about 5 minutes.
- Add the beans and broth: add the drained and rinsed cannellini beans to the pot, followed by the vegetable or chicken broth. Stir in the dried thyme, and season with salt and pepper to taste.
- Simmer the soup: bring the soup to a gentle simmer, then reduce the heat to low. Let the soup simmer, uncovered, for about 15-20 minutes to allow the flavors to meld together and the beans to soften slightly.
- Adjust seasoning: taste the soup and adjust the seasoning with more salt and pepper if needed.
- Blend the soup: once the soup has simmered and the ingredients are tender, remove it from the heat. Using an immersion blender, carefully blend the soup until smooth and creamy directly in the pot. Alternatively, transfer the soup in batches to a blender and blend until smooth. Be cautious when blending hot liquids to prevent splattering.
- Adjust seasoning: taste the soup and adjust the seasoning with more salt and pepper if needed.
- Serve: ladle the hot, creamy soup into bowls, and garnish with optional toppings such as chopped parsley, grated Parmesan cheese, and a drizzle of olive oil. Serve immediately, and enjoy!
Extra recipe tips
For a thicker consistency, you can blend the entire soup until smooth. For a chunkier texture, blend only a portion of the soup and mix it back into the pot.
If you prefer a richer flavor, you can add a splash of heavy cream or coconut milk to the leak and white bean soup before blending.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer storage. Reheat gently on the stovetop or in the microwave before serving.
How to serve
Serve the white bean leek soup as a standalone meal with crusty bread for dipping.
Pair the soup with a fresh salad or sandwich for a more substantial meal.
Enjoy a bowl of this soup alongside a grilled cheese sandwich for the ultimate comfort food experience.
Recipe variations
Creamy Cannellini Bean Soup: Add a splash of heavy cream or coconut milk to the soup for added richness and creaminess.
Spicy Cannellini Bean and Leek Soup: Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a spicy kick.
How to store and reheat
Leftover cannellini bean and eek soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply transfer the soup to a saucepan and warm over medium heat until heated through. Alternatively, you can reheat individual portions in the microwave until piping hot.
FAQs
Absolutely! If you have fresh thyme on hand, feel free to use it in place of dried thyme. Simply strip the leaves from the stems and add them to the soup during cooking.
Yes, this soup is perfect for meal prep. You can make it in advance and store it in the refrigerator or freezer until ready to enjoy. Just be sure to cool the soup completely before transferring it to a storage container.
While cannellini beans are traditional for this soup, you can certainly experiment with other varieties such as navy beans, great northern beans, or even chickpeas. Adjust the cooking time as needed based on the type of beans you choose.
Only the white and light green parts are used in cooking. The dark green tops of leeks tend to be tougher and have a more fibrous texture, making them less desirable for most recipes. However, you can save the dark green tops to flavor stocks, broths, or soups, as they still contain plenty of leek flavor. Just be sure to thoroughly wash the dark green parts as they may harbor dirt or sand.
Cannellini Bean And Leek Soup
Equipment
- immersion blender or regular blender
Ingredients
- 2 tablespoons olive oil
- 2 leeks white and light green parts only, sliced
- 2 cloves garlic minced
- 2 15 oz cans cannellini beans, drained and rinsed
- 4 cups vegetable broth or chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional toppings: chopped walnuts grated Parmesan cheese, drizzle of olive oil
Instructions
- Trim off the dark green tops of the leeks and slice the white and light green parts thinly. Rinse the sliced leeks thoroughly under cold running water to remove any dirt or grit trapped between the layers.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the sliced leeks and minced garlic, and sauté until softened and fragrant, about 5 minutes.
- Add the drained and rinsed cannellini beans to the pot, followed by the vegetable or chicken broth. Stir in the dried thyme, and season with salt and pepper to taste.
- Bring the soup to a gentle simmer, then reduce the heat to low. Let the soup simmer, uncovered, for about 15-20 minutes to allow the flavors to meld together and the beans to soften slightly.
- Taste the soup and adjust the seasoning with more salt and pepper if needed.
- Once the soup has simmered and the ingredients are tender, remove it from the heat. Using an immersion blender, carefully blend the soup until smooth and creamy directly in the pot. Alternatively, transfer the soup in batches to a blender and blend until smooth. Be cautious when blending hot liquids to prevent splattering.
- Taste the soup and adjust the seasoning with more salt and pepper if needed.
- Ladle the hot, creamy soup into bowls, and garnish with optional toppings such as chopped parsley, grated Parmesan cheese, and a drizzle of olive oil.
- Serve immediately, and enjoy!
