There’s nothing better than a low-calorie, quick, one-pot soup for a weeknight dinner…& it’s even better when you can pick most of the ingredients from your own backyard!
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Blessed with a big crop of leeks that were ready for harvest, I devised this hearty, filling soup that is super-simple and quick to make. A perfect recipe that will feed the whole family, it’s ideal for ‘school nights’ and chilly evenings. Gentle and tasty at the same time, it combines the goodness of green vegetables & nutritious home-made stock with top notes of cheese and lemon.
Vegetable or chicken stock will both work in this recipe; use whichever you prefer. I feel like home-made stock tastes better (& we know it’s more nutritious), so I used some that I had stashed in the freezer. If you don’t have home-made, powdered stock and water is a good substitute. Just like any good winter soup, this leek and black bean soup with parmesan is complemented perfectly by crusty or garlic bread.
Here’s How to Make It
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Cut off most of the green parts of the leeks, slice them vertically then wash any dirt out. Then slice them horizontally, ready for cooking.
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Warm the oil and butter together in a large soup pot over low-medium heat. Meanwhile, finely chop the fresh rosemary, drain and rinse a tin of beans, and grate the cheese.
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Once the oil is warm, add the leeks, rosemary and garlic to the pot and mix well. Cook for 15-20 minutes, stirring continually, until the leeks have softened. Make sure not to burn or brown the leeks.
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Add the stock to the pot and bring to the boil. Add the beans and reduce heat to a simmer. Simmer the soup for 10 minutes.
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While the soup is simmering, chop the spinach into strips. Turn off the heat, then add the spinach and most of the cheese- keep enough aside for garnishing. Season to taste (I added a teaspoon each of salt & pepper). Mix well.
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Serve & enjoy!
Leek & Black Bean Soup
Equipment
- 1 soup pot
Ingredients
- 4 leeks
- 3 tbsp oil
- 1 tsp butter
- 3 cloves garlic, minced
- 10 grams rosemary leaves, finely chopped use 2 sprigs
- 1.25 litres stock vegetable or chicken
- 425 gram tin of black beans rinsed
- 80 grams spinach, chopped
- 1 lemon, halved
- 50 grams parmesan cheese, grated finely
- salt & pepper, to taste
Instructions
- Chop off the dark green parts of the leeks, as you only need the white & pale green parts for this recipe. Cut each leek vertically, then wash each half thoroughly under running water. Slice the leeks horizontally, ready for cooking.
- In a large soup pot, warm the olive oil and butter together over low-medium heat. Meanwhile, chop the rosemary, drain and rinse the beans, and grate the cheese.
- Once the oil is warm, add the leeks, garlic and rosemary, and cook, stirring continually, for 15-20 minutes or until everything has softened.
- Add the stock to the pot & bring to the boil.
- Once boiling, add the beans and reduce the heat to a simmer. Simmer the soup for 10 minutes.
- Turn off the heat, then add the spinach and stir through so that the leaves wilt. Add most of the grated parmesan and stir it through. Season to taste.
- Serve the soup in individual bowls. Squeeze the lemon halves over each bowl & add a sprinkling of parmesan cheese.