Monday, March 24, 2014

White Bean, Garlic, and Leek Soup

Recipe from Lattes and Leggings

My sister gave me this recipe because she said I had to try it. I will definitely be making it again. It's super yummy! I think it's the fresh thyme that makes it so delicious. The recipe is super easy and is a must try!

What you'll need
2 tbsp butter
1 tbsp extra-virgin olive oil
2 leeks, white and pale green parts only, chopped
2 celery stalks, chopped
4 garlic cloves, halved
1 tbsp fresh time leaves
2 (15-oz) can cannellini beans, drained and rinsed
4 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper

How to
1.  In a large pot, melt the butter and olive oil over medium heat. Add the leeks and celery. Cook for about 3 minutes, stirring occasionally until softened.

2.  Stir in the garlic, thyme and beans. Add the broth and reduce heat to a simmer.  Simmer for about 20 minutes until the garlic is softened.

3.  Puree 2 cups of the soup (include all the garlic cloves) in a food processor. Transfer the pureed soup back to the pot. Stir together until combined. Season with salt and pepper and serve.

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