Mediterranean White Bean and Leek Soup

A soup loaded with beans, onions, carrots & tomatoes

  • 2 Tbsp. Extra Virgin Olive Oil
  • 1 Cup Leeks-washed, split in half and sliced
  • ½ Cup Onions-diced
  • ¼ Cup Carrots
  • 2 Garlic Cloves-minced
  • 1 Can White Beans( approximately 16 oz. Can) -drained
  • 2 ½ Cups Chicken Broth
  • ½ Cup Fresh Tomatoes-diced
  • 4 Tbsp. Fresh Italian Parsley Leaves
  • 4 Tbsp. Fresh Grated Parmesan Cheese
  • Salt and Black Pepper To Taste

Heat a soup pot on medium high heat. Add the olive oil, leeks, onions, and carrots. Cook stirring for about 5 minutes or until softened. Add the garlic, cook 30 seconds. Add the white beans and chicken broth. Bring to a boil and reduce to a simmer. Simmer for about 10 minutes. Puree to your desired consistency with a hand blender, or potato masher. If soup is too thin for your liking, bring back to a simmer and let reduce until thickened. If soup is too thick for your liking, add more broth. Stir in the tomatoes, parsley and Parmesan. Season to taste with salt and black pepper. Serves 4.

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