Go Back
cannelini bean and leek soup with toasted bread and olive oil
Print Recipe

Healthy Cannellini Bean and Leek Soup Recipe

Prep Time10 minutes
Cook Time15 minutes
Servings: 4
Author: Kelly D'Amico. MBS

Ingredients

  • 1 shallot
  • 1 yellow or white onion diced
  • 3 large garlic cloves minced
  • 2 stalks of celery minced
  • 2 leeks cut into think slices
  • 1 tbsp dijon mustard
  • 1/2 cup white wine or cooking wine
  • 3 cups cooked beans or 2- 15oz cans of cannellini beans​
  • 2 cups baby spinach
  • 1-2 cups of vegetable stock
  • grated nutmeg optional
  • 1 TBSP extra virgin olive oil
  • Salt and Pepper to Taste

Instructions

  • Heat up oil in a pan over medium heat
  • Add in diced onions, garlic, and shallots and spread evenly
  • Add some salt and let cook until fragrant
  • Add sliced leeks
  • Then add white wine and let it simmer until fragrant
  • Add some salt and plenty of pepper, then add your beans
  • Toss in handfuls of baby spinach
  • Then cover with 1-2 cups of vegetable stock, adding more until you keep your desired consistency
  • Grate nutmeg using a microplane or add a little ground nutmeg (optional)
  • Finish with a little extra virgin olive oil on top of the beans mixture
  • Salt and let them cool down
  • finish with salt and freshly cracked black pepper
  • Top with a bit of olive oil and some shavings of parmesan (optional)
  • Serve with toasted bread and enjoy!