Leek And Cannellini Bean Soup Recipes

SPINACH AND LEEK WHITE BEAN SOUP

White bean soup with spinach and leeks is a delicious and filling soup that is perfect for vegetarians if you use vegetable broth, and quick to make. I've been making this soup for years, but I really craved it when I was pregnant with my fourth child.

Provided by BETH4KIDS

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes

Time 25m

Yield 8

Number Of Ingredients 10

Spinach and Leek White Bean Soup image

Steps:

Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the chicken broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 178.9 calories, Carbohydrate 30.6 g, Fat 2 g, Fiber 5.8 g, Protein 9.4 g, SaturatedFat 0.2 g, Sodium 432.2 mg, Sugar 1.8 g

Ingredients

2 teaspoons olive oil
4 leeks, bulb only, chopped
2 cloves garlic, chopped
2 (16 ounce) cans fat-free chicken broth
2 (16 ounce) cans cannellini beans, rinsed and drained
2 bay leaves
2 teaspoons ground cumin
½ cup whole wheat couscous
2 cups packed fresh spinach
salt and pepper to taste

LEEK AND CANNELLINI BEAN SOUP

This soup is a terrific choice for those over sixty, as it's abundant in nutrients one especially needs later in life. These include healthy plant protein (older adults are prone to protein insufficiency), fiber, vitamin K, potassium, lysine to aid in calcium absorption, and folate to help reduce homocysteine levels, which are a major risk factor for heart disease. And of course, all soups are soft and so are a favorite for anyone with dental difficulties.

Provided by Angelo Acquista

Categories Soup/Stew Bean Leek Healthy Carrot Celery Turnip Low Fat Low Cholesterol HarperCollins

Yield 4 servings

Number Of Ingredients 9

Leek and Cannellini Bean Soup image

Steps:

1. In 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. Ladle the soup into bowls. Sprinkle each portion with cheese and drizzle with a tablespoon of olive oil.

Ingredients

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
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

CREAMY LEEK & BEAN SOUP

This healthy, low-fat soup is based on the classic leek and potato, but cannellini beans replace the potatoes - as they contribute to your 5-a-day

Provided by Sara Buenfeld

Categories Lunch, Soup, Supper

Time 30m

Number Of Ingredients 7

Creamy leek & bean soup image

Steps:

Heat the oil in a large pan, add the leeks and cook on a low-medium heat for 5 mins. Pour in the bouillon, tip in the beans, cover and simmer for 10 mins.
Stir in the garlic and spinach, cover the pan and cook for 5 mins more until the spinach has wilted but still retains its fresh green colour.
Add the milk and plenty of pepper, and blitz with a stick blender until smooth. Ladle into bowls and chill the remainder.

Nutrition Facts : Calories 218 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.9 milligram of sodium

Ingredients

1 tbsp rapeseed oil
600g leeks , well washed and thinly sliced
1l hot vegetable bouillon
2 x 400g cans cannellini beans , drained
2 large garlic cloves , finely grated
100g baby spinach
150ml full-fat milk

WINTER CANNELLINI BEAN SOUP

A freeze-ahead soup that's perfect for a festive meal - no more last minute panics

Provided by Good Food team

Categories Dinner, Soup

Time 1h

Number Of Ingredients 14

Winter cannellini bean soup image

Steps:

Heat the oil in a large saucepan and tip in the shallots, garlic, carrot, celery, leeks and bacon. Cook over a medium heat for 5-7 minutes, stirring occasionally, until softened but not browned.
Pour in the stock, then add the bay leaves and oregano or marjoram. Season and bring to the boil, then cover the pan and simmer gently for 15 minutes. Tip in the beans, cover again and simmer for a further 5 minutes.
Pour the soup into a freezer container and leave it to cool completely, then seal, label and freeze for up to a month.
Defrost the soup at room temperature for 3 hours, (or overnight).
Tip into a saucepan, reheat gently until bubbling, and simmer for 5 minutes. Taste for seasoning. Swirl in the chopped parsley, ladle into warm bowls and top each with a drizzle of olive oil and a parsley sprig.

Nutrition Facts : Calories 214 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.78 milligram of sodium

Ingredients

1 tbsp olive oil
4 shallots , finely chopped
2 garlic cloves , finely chopped
1 carrot , finely chopped
2 celery sticks, finely chopped
2 leeks , finely chopped
140g streaky bacon , finely chopped
1.4l chicken stock or vegetable stock (Kallo is good)
2 bay leaves
2 tsp chopped fresh oregano or marjoram or ½ tsp dried
2x 450g cans cannellini beans , drained and rinsed
a handful of flatleaf parsley , chopped
extra-virgin olive oil
6 tiny parsley sprigs

SAUSAGE & CANNELLINI BEAN SOUP

Here's my reproduction of a dish from a famous Chicago eatery. We think it rivals the original. I usually cook this at least once a week. It's a tasty way to keep my lunchbox full of healthy options. -Marilyn McGinnis, Peoria, Arizona

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Sausage & Cannellini Bean Soup image

Steps:

Cook the sausage and onion in a large saucepan over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer., Stir in the beans, broth, water, wine and pepper. Bring to a boil. Add escarole; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 232 calories, Fat 6g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 837mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 9g fiber), Protein 17g protein.

Ingredients

3 Italian turkey sausage links (4 ounces each), casings removed
1 medium onion, chopped
2 garlic cloves, minced
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup water
1/4 cup white wine or additional reduced-sodium chicken broth
1/4 teaspoon pepper
1 bunch escarole or spinach, chopped
4 teaspoons shredded Parmesan cheese

More about "leek and cannellini bean soup recipes"

VEGETARIAN LEEK AND BEAN SOUP - EAT THE LOVE

Web Jul 3, 2018 Turn the heat to medium and cook, stirring frequently, until the leeks are soft and the onions are transparent, about 10 minutes. Add the …
From eatthelove.com
5/5 (1)
Total Time 30 mins
Category Soup
Calories 215 per serving

Clean the leek(s) by cutting the leek in half lengthwise, and washing it well, making sure to remove all grit and sand between leaves. Slice the white and light green part of the leek thinly. Dispose or save the dark green part of the leek for another use.
Place the butter (if using), olive oil, sliced leeks, onions, garlic, thyme, and bay leaf in a large stockpot or Dutch oven. Turn the heat to medium and cook, stirring frequently, until the leeks are soft and the onions are transparent, about 10 minutes.
Add the stock, beans, oregano and half the parsley. Bring to a boil, then reduce heat to a simmer. Taste the soup (carefully) and season with salt and pepper. Let simmer for 20 minutes. Taste and add more salt and pepper if necessary. Remove bay leaf and thyme branches (the thyme leaves will have fallen off). Stir in the remaining parsley.

Leek And Cannellini Bean Soup Recipes

SPINACH AND LEEK WHITE BEAN SOUP

White bean soup with spinach and leeks is a delicious and filling soup that is perfect for vegetarians if you use vegetable broth, and quick to make. I've been making this soup for years, but I really craved it when I was pregnant with my fourth child.

LEEK AND CANNELLINI BEAN SOUP

CREAMY LEEK & BEAN SOUP

This healthy, low-fat soup is based on the classic leek and potato, but cannellini beans replace the potatoes - as they contribute to your 5-a-day

WINTER CANNELLINI BEAN SOUP

A freeze-ahead soup that's perfect for a festive meal - no more last minute panics

SAUSAGE & CANNELLINI BEAN SOUP

Here's my reproduction of a dish from a famous Chicago eatery. We think it rivals the original. I usually cook this at least once a week. It's a tasty way to keep my lunchbox full of healthy options. -Marilyn McGinnis, Peoria, Arizona

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