Slow-Simmered White Bean and Leek Soup
A comforting winter soup with tender white beans and leeks in a light broth, finished with bright lemon and thyme. This Mediterranean soup recipe, ready in about 60 minutes, pairs Cannellini beans, Leeks, and Chicken broth for a weeknight-friendly dinner. Each serving lands at about 250 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
- 15 ounces (1 can Cannellini beans, drained and rinsed)
- 2 medium (white and light green parts Leeks, thinly sliced)
- 4 cups Chicken broth
- 1 tablespoon (leaves only) Fresh thyme
- 1 teaspoon Lemon zest
- 2 tablespoons Olive oil
- 2 cloves (minced) Garlic
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 tablespoons (chopped) Fresh parsley
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Equipment for this recipe
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Instructions
- Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 2 minced garlic cloves and 1 cup thinly sliced leeks, sautéing for 3 minutes until softened and fragrant.
- Step 2: Add 1 can (15 ounces) drained and rinsed cannellini beans, 4 cups chicken broth, and 1 tablespoon fresh thyme. Bring to a gentle simmer and cook uncovered for 30 minutes.
- Step 3: Stir in 1 teaspoon lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer uncovered for 5 more minutes, then remove from heat. Garnish with 2 tablespoons chopped fresh parsley before serving.
