For the Love of Cooking!
|Recipes and Resources for Making Great Food
Browse:
Advanced Search
My Recipe Box
May We Recommend

Broiled Steelhead Trout with Lemon, Garlic and Rosemary
My Recipes
My Shopping List
+ Add to Shopping List
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Shopping List

Potato, Leek and White Bean Soup





Serves 4 |
Hearty, protein rich and vegan!
Ingredients:
1 tablespoon olive oil |
2 leeks, roots removed and sliced |
1 1/2 teaspoons herbes de provence |
3/4 teaspoon dried tarragon |
1/4 teaspoon red pepper flakes |
5 cups vegetable broth |
2 1/2 lb Yukon gold potatoes, cut into small cubes |
2 cans cannellini beans, drained and rinsed, 15 oz. each |
Mineral salt, to taste |
Ground black pepper, to taste |
Fresh parsley, for garnish |
Directions:
- Pour olive oil into a large pot. Bring to medium-high heat.
- Once hot, add the leeks and saute for 5 minutes, until softened. Add in the herbes de provence, dried tarragon and red pepper flakes, cook 1 minute.
- Pour the vegetable broth into the pot. Add the potatoes and cannellini beans, season with mineral salt and black pepper and stir together. Bring to a boil then place the lid on and reduce heat to low. Simmer for about 20 minutes, or until potatoes are fork tender.
- Remove the pot from the heat and let sit for 5 minutes.
- Ladle the soup into serving bowls. Garnish with fresh chopped parsley and enjoy!
Main Ingredient: | Potato, Leek, Beans |
Cooking Method: | Stovetop |
Course: | Soup |
Similar Recipes:
See Other Recipes Like This
Winter
Fall
Summer
Spring
Treat Dad Like a King!

Show Dad how much he means to you by preparing his all-time favorite foods. View Recipes >
Pack the Perfect Picnic!

Grab your picnic basket and blanket, and get ready for a moveable feast! View Recipes >