Ingredients with Measurements:
- 1 pound of dried white beans, soaked overnight and drained
- 2 tablespoons of olive oil
- 3 leeks, white and light green parts only, sliced
- 4 garlic cloves, minced
- 6 cups of vegetable broth
- 1 bay leaf
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the leeks and garlic and sauté for 5 minutes, until softened.
2. Add the soaked white beans, vegetable broth, bay leaf, and thyme to the pot. Bring to a boil, then reduce the heat and let simmer for 1 hour, or until the beans are tender.
3. Remove the bay leaf and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and puree in batches.
4. Season with salt and pepper to taste. Stir in the chopped parsley.
5. Serve hot, garnished with additional parsley if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour and 10 minutes
Temperature:
- Simmer over medium-low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 250
- Fat: 5g
- Carbohydrates: 39g
- Protein: 15g
- Fiber: 12g
Substitutions for ingredients:
- You can use canned white beans instead of dried, but reduce the cooking time to 30 minutes.
- You can use chicken broth instead of vegetable broth.
Variations:
- Add chopped carrots and celery to the soup for extra flavor and nutrition.
- Top the soup with croutons or grated Parmesan cheese for added texture.
Tips and tricks:
- To make the soup creamier, add a splash of heavy cream or coconut milk.
- If the soup is too thick, add more broth or water to thin it out.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a drizzle of olive oil and a sprinkle of chopped parsley.
Garnishes:
- Chopped parsley, croutons, grated Parmesan cheese
Pairings:
- Serve the soup with crusty bread and a side salad for a complete meal.
Suggested side dishes:
- Mixed green salad, roasted vegetables, garlic bread
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to thicken.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to soak the dried beans overnight to ensure they cook properly and are safe to eat.
Food history:
- White bean and leek soup is a classic French dish that has been enjoyed for centuries.
Flavor profiles:
- Creamy, savory, earthy
Serving suggestions:
- Serve the soup as a main dish for lunch or dinner.
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Taste: Savory, Earthy, Herbal, Mild, Comforting