Ghent White Bean and Leek Soup with Thyme
A creamy, herb-infused soup featuring locally grown leeks and white beans, simmered to perfection with fresh thyme for a taste of Flanders. This belgian-inspired soups ready in about 45 minutes pairs white beans, leeks, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 "Plan a meal with the AI" 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, drained and rinsed) white beans
- 2 medium, white and light green parts only, thinly sliced leeks
- 1 medium, diced carrots
- 1 stalk, diced celery
- 1 small, finely chopped onion
- 2 cloves, minced garlic
- 4 cups chicken broth
- 1 tsp fresh, or 1/2 tsp dried thyme
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup heavy cream
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 small finely chopped onion and 2 minced garlic cloves, cooking for 2 minutes until fragrant.
- Step 2: Add 1 medium diced carrot, 1 stalk diced celery, and 2 medium thinly sliced leeks (white and light green parts only), stirring for 5 minutes until vegetables soften.
- Step 3: Pour in 4 cups chicken broth, add 1 can (15 oz) drained and rinsed white beans, and 1 tsp fresh thyme (or 1/2 tsp dried). Bring to a simmer and cook for 15 minutes.
- Step 4: Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir in 1/4 cup heavy cream and simmer for 2 more minutes until heated through. Do not boil.
- Step 5: Remove from heat and let rest for 5 minutes before serving.
Frequently asked questions
How long does Ghent White Bean and Leek Soup with Thyme take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ghent White Bean and Leek Soup with Thyme?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white beans from drying out.
Can I substitute ingredients in Ghent White Bean and Leek Soup with Thyme?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ghent White Bean and Leek Soup with Thyme for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Ghent White Bean and Leek Soup with Thyme?
Belgian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My kids actually asked for seconds! The thyme really elevated the humble beans and leeks.
- ★★★★★
Authentic Belgian flavors in my kitchen. The thyme added such a lovely earthiness—I’ll make this weekly now.
- ★★★★★
This soup was a revelation! The white beans and leeks melted together perfectly with the thyme. Served it with crusty sourdough for a cozy dinner.
