Leek & Black Bean Soup
A one-pot weeknight dinner that is a vegetable lovers' delight!
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Course entree, lunch, Main Course
Servings 4
Calories 380 kcal
- 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
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.
Calories: 380kcalCarbohydrates: 47gProtein: 16gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 11mgSodium: 1486mgPotassium: 724mgFiber: 12gSugar: 7gVitamin A: 4235IUVitamin C: 32mgCalcium: 268mgIron: 5mg
Keyword beans, leeks, Soup, Vegetarian, winter warmer