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Leek and Cannellini Bean Soup

par Ann Reed pour Veg Mixed Spice

This soup is a terrific choice for those who keen on their health. This dish includes healthy plant protein, fiber, vitamin K and more. So go for leek and beens in this soft and yummy soup!

Ingrédients

1/2 cup extra-virgin olive oil

2 cups chopped leeks

1 cup chopped carrots

1 cup chopped celery

1 cup diced turnip

1/2 tablespoon salt

1/2 tablespoon Veg Mixed Spice 

6 cups chicken stock or water

1 1/2 (14-to 16-ounce) cans cannellini beans, drained and rinsed (about 2 1/2 cups)

1/4 cup grated Parmigiano cheese

Préparation

  1. PeelIn a large pot, put 1/4 cup of the oil over high heat and heat until it shimmers. Add the leeks and sauté for 2 minutes.
  2. Add the carrots, celery, turnip, and salt and cook for another 2 minutes. Add the chicken stock and bring the soup to a boil. Lower the heat, cover the pot, and simmer for 20 minutes.
  3. Add the cannellini beans and simmer for another 2 minutes.
  4. Add 1/2 tablespoon of Veg Mixed Spice and boil for another 3 minutes.
  5. Ladle the soup into bowls. Sprinkle each portion with cheese and drizzle with a tablespoon of olive oil.