Comforting White Bean Soup with Leeks and Thyme
A deeply soothing soup featuring slow-simmered cannellini beans and tender leeks, finished with a whisper of fresh thyme. This Mediterranean soup recipe, ready in about 45 minutes, pairs cannellini beans, leeks, and carrot for a weeknight-friendly dinner. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz) cannellini beans
- 2 (white parts only leeks, thinly sliced)
- 1 medium carrot, diced
- 2 stalks celery, diced
- 4 cups chicken stock
- 1 tsp chopped fresh thyme
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 2 thinly sliced leeks (white parts), 1 diced carrot, and 2 diced celery stalks. Cook for 5 minutes until softened, stirring occasionally.
- Step 2: Add 1 can (15 oz) cannellini beans (drained and rinsed), 4 cups chicken stock, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer and cook uncovered for 20 minutes.
- Step 3: Stir in 1 tsp chopped fresh thyme and simmer for 5 more minutes. For creamier texture, blend 1 cup soup with an immersion blender until smooth, then return to pot.
