Slow-Simmered White Bean and Leek Soup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting winter soup with tender white beans and leeks in a light broth, finished with bright lemon and thyme. This Mediterranean-inspired soup recipe, ready in about 60 minutes, pairs Cannellini beans, Leeks, Chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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.

Prep: 15 min Cook: 45 min Serves 4 Mediterranean cuisine 250 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.

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