Chock full of beans and potatoes, this vegetarian soup doesn’t need meat to fill you up. For an added treat, try it with Chef Belinda’s Olive Rosemary Bread.
Photo by Karen Hermann
SERVES 8
4 leeks
2 tablespoons olive oil
2 large garlic cloves, minced
2 tablespoons fresh thyme leaves
1 tablespoon chopped fresh rosemary
⅛ teaspoon crushed red pepper flakes
2 cups baby spinach
6 cups vegetable stock
2 15-ounce cans cannellini beans, drained and rinsed
2 pounds Yukon Gold potatoes, cubed ½ inch (optional)
Kosher salt
Fresh ground black pepper
Chopped fresh parsley, for garnish
Trim leeks at the bottom and the tops where the dark green stems are woody, about 2 inches. Cut in half lengthwise, then slice crosswise into ¼-inch slices. Put into a large bowl filled with cold water and rinse until clean. Drain and dry with paper towels or a clean dish towel.
In a Dutch oven or large pot, heat oil over medium heat. Add the leeks and cook until tender. Add the garlic, thyme, rosemary, pepper flakes and spinach. Cook an additional 1–2 minutes. Add stock, beans, potatoes, salt and pepper. Stir and bring to a boil. Lower temperature and simmer for 15–20 minutes, until potatoes are tender. Serve topped with fresh parsley and a crusty no-knead bread, like Artisan Olive Rosemary bread.
Chef’s tip
If you prefer a thicker soup, puree 4 cups of the hot soup in a blender and add back to the pot. Stir well.
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Cold weather soups and stews—When it’s cold outside, nothing warms you up as fast as a big bowl of piping hot soup. Try these recipes and homemade bread pairings from Chef Belinda Smith-Sullivan.