This leek, spinach and cannellini bean soup is quick and easy to make. Filling without being too rich, making it an ideal lunchtime dish which will keep you satisfied until supper time.
There is something rather satisfying about a bowl of hot steaming soup. Soup is a humble dish and yet has the ability to fill you up and more than satisfy your taste buds. This Leek, spinach and cannellini bean soup is no exception.
- Vegetarian
- Vegan
- Gluten Free (check stock cube is gluten free)
Ingredients
- Oil – I use extra virgin olive oil or cold pressed rapeseed oil
- Leeks – wash well and include the light green parts
- Garlic
- Spinach – Adds a colour and flavour tot the soup - wash and shake off excess water
- Cannellini beans, drained
- Stock cube – I use a vegetable stock cube but if you don't need the soup to be vegetarian then you could also use a chicken stock cube instead.
A Fast and Easy Peasy Soup
This soup is so easy it wasn't even worth including any step pictures. The leeks are gently softened in the oil , then (keeping back a few sautéd leeks for garnish) all the other ingredients are added and the soup is simmered for 10 minutes before blitzing until smooth. Job done and the soup is on the table in less than 30 minutes.
Leek, spinach and cannellini bean soup
Equipment
- saucepan
- blender
Ingredients
- 2 tablespoon oil olive or rapeseed
- 500 g leeks washed and thinly sliced
- 2 cloves garlic sliced
- 150 g spinach washed
- 2 x 400 g can cannellini beans drained
- 1 vegetable stock cube
- 1 litre boiling water
- salt and freshly ground black pepper to taste
Instructions
- Heat2 tablespoons oil in a large saucepan and add 500g (1lb 2oz) sliced leeks, cook gently stirring for about 5 minutes, until softened. Remove a spoonful and set aside for garnish.
- Add all the remaining ingredients ( 2 cloves garlic, 150g/5oz spinach 2 cans cannellini beans, 1 stock cube 1 litre/2pints water) then bring to the boil. Reduce the heat and simmer for 10 minutes.
- Purée, in a blender or with a stick blender until smooth. Season to taste with salt and pepper.
- Pour into serving bowls and spoon a few of the reserved leeks on top to garnish.
Jenny Wingfield says
So easy to do & absolutely delicious! I only had 1 tin of Cannellini beans-misread recipe-so used a can of butter beans instead. Will certainly make again.
Jacqueline Bellefontaine says
Glad you liked it butter beans would be a great substitute for the cannellini beans
Ricky Bell says
Hi Jacqui, made your leek, spinach and cannellini bean soup for lunch today. I added a swirl of cream and served with chunky wholemeal bread. delicious and very filling. definitely one for my cookbook.
Jacqueline Bellefontaine says
So gald you liked it. I do love to hear when people have made my recipes. Even more if they enjoyed it.
Monika Dabrowski says
What can I say other than it must be super delicious, the pairing of sweet leeks and earthy spinach sounds perfect! A 5 star recipe:)
Corina Blum says
It sounds delicious! Definitely an ideal lunchtime recipe for someone like me - I love homemade soup for lunch!
Jacqueline Bellefontaine says
me too I am making another soup for lunch today. It's definitely that time of year
Donna says
Homemade soup is the best at this time of year! Looks fantastic! #CookBlogShare
Jacqueline Bellefontaine says
Isn't it just I'm making soup for dinner again tonight.