LEEK AND CANNELLINI BEAN SOUP
This soup is a terrific choice for those over sixty, as it's abundant in nutrients one especially needs later in life. These include healthy plant protein (older adults are prone to protein insufficiency), fiber, vitamin K, potassium, lysine to aid in calcium absorption, and folate to help reduce homocysteine levels, which are a major risk factor for heart disease. And of course, all soups are soft and so are a favorite for anyone with dental difficulties.
Provided by Angelo Acquista
Categories Soup/Stew Bean Leek Healthy Carrot Celery Turnip Low Fat Low Cholesterol HarperCollins
Yield 4 servings
Number Of Ingredients 9
Steps:
- 1. In a large pot, put 1/4 cup of the oil over high heat and heat until it shimmers. Add the leeks and sauté for 2 minutes.
- 2. Add the carrots, celery, turnip, and salt and cook for another 2 minutes. Add the chicken stock and bring the soup to a boil. Lower the heat, cover the pot, and simmer for 20 minutes.
- 3. Add the cannellini beans and simmer for another 2 minutes.
- 4. Ladle the soup into bowls. Sprinkle each portion with cheese and drizzle with a tablespoon of olive oil.
SPINACH AND LEEK WHITE BEAN SOUP
White bean soup with spinach and leeks is a delicious and filling soup that is perfect for vegetarians if you use vegetable broth, and quick to make. I've been making this soup for years, but I really craved it when I was pregnant with my fourth child.
Provided by BETH4KIDS
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the chicken broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 30.6 g, Fat 2 g, Fiber 5.8 g, Protein 9.4 g, SaturatedFat 0.2 g, Sodium 432.2 mg, Sugar 1.8 g
LEEK & BUTTER BEAN SOUP WITH CRISPY KALE & BACON
Butter beans give this dairy-free, healthy soup a creamy texture and the starchy liquid from the can helps to thicken it into a comforting supper
Provided by Katy Gilhooly
Categories Lunch, Soup, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Heat 1 tbsp oil in a large saucepan over a low heat. Add the leeks, thyme and seasoning. Cover and cook for 15 mins until softened, adding a splash of water if the leeks start to stick. Add the butter beans with the water from the cans, the stock and mustard. Bring to the boil and simmer for 3-4 mins until hot. Blend the soup in a food processor or with a stick blender, stir through the parsley and check the seasoning.
- Put the bacon in a large, non-stick frying pan over a medium heat. Cook for 3-4 mins until crispy, then set side to cool. Add the remaining 1 tsp oil to the pan, and tip in the kale and hazelnuts. Cook for 2 mins, stirring until the kale is wilted and crisping at the edges and the hazelnuts are toasted. Cut the bacon into small pieces, then stir into the kale mixture.
- Reheat the soup, adding a splash of water if it is too thick. Serve in bowls sprinkled with the bacon & kale mixture.
Nutrition Facts : Calories 274 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 4 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 0.8 milligram of sodium
CREAMY LEEK & BEAN SOUP
This healthy, low-fat soup is based on the classic leek and potato, but cannellini beans replace the potatoes - as they contribute to your 5-a-day
Provided by Sara Buenfeld
Categories Lunch, Soup, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Heat the oil in a large pan, add the leeks and cook on a low-medium heat for 5 mins. Pour in the bouillon, tip in the beans, cover and simmer for 10 mins.
- Stir in the garlic and spinach, cover the pan and cook for 5 mins more until the spinach has wilted but still retains its fresh green colour.
- Add the milk and plenty of pepper, and blitz with a stick blender until smooth. Ladle into bowls and chill the remainder.
Nutrition Facts : Calories 218 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.9 milligram of sodium
LEEK POTATO SOUP
Alton Brown's Leek Potato Soup, or vichyssoise, is equally delicious hot or cold, from Good Eats on Food Network.
Provided by Alton Brown
Categories appetizer
Time 1h40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Chop the leeks into small pieces.
- In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
- Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
- Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.
LEEK AND BEAN SOUP
Make and share this Leek and Bean Soup recipe from Food.com.
Provided by English_Rose
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large, heavy-based saucepan. Sauté the garlic and leeks for 4-5 minutes until starting to soften but not colour.
- Add the potato and vegetable stock, stir and bring to the boil. Reduce the heat, cover and simmer for 15-20 minutes until the vegetables are tender. Purée to a smooth consistency using an electric hand blender or food processor. Stir in the beans and half of the parsley and allow to heat through.
- Serve the soup in deep bowls with a pinch of parsley on top.
Nutrition Facts : Calories 237.6, Fat 4, SaturatedFat 0.6, Sodium 251.5, Carbohydrate 40.8, Fiber 12.1, Sugar 2.2, Protein 11.3
LEEK AND LIMA BEAN SOUP WITH BACON
From Cooking Light. Per serving: 170 calories, 5 g fat, 8.9 g protein, 22.6 g carb, 6.1 g fiber, 10 mg cholesterol. Suggested for a casual meal with friends--this soup plus crunchy chopped salad, pumpernickel toast, and lemon sorbet with mixed berries.
Provided by ratherbeswimmin
Categories Beans
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Fry the bacon in a large saucepan over med heat until crisp; remove bacon from pan, reserving 1 tablespoon of drippings in the pan.
- Crumble bacon and set aside.
- Add leeks to drippings in pan; stir/saute 7 minutes or until tender; stir in beans, broth, and water; bring to a boil.
- Lower heat and simmer 10 minutes or until beans are tender.
- Place half of the bean mixture in a blender.
- Remove center piece of blender lid (to allow steam to escape), secure lid on blender.
- Place a clean dishtowel over opening in blender (to prevent spills), and process until smooth.
- Pour pureed bean mixture into a large bowl.
- Repeat procedure with remaining bean mixture.
- Stir in lemon juice, salt, and pepper.
- Ladle about 1 cup of soup into individual bowls (8); top each serving with 1 tablespoon onions, 1 tablespoon sour cream, and about 1 teaspoon bacon.
Nutrition Facts : Calories 186.7, Fat 6.2, SaturatedFat 2.5, Cholesterol 11.7, Sodium 516.5, Carbohydrate 25.4, Fiber 5.5, Sugar 1.2, Protein 8.4
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- Preheat the oven to 350°. On a rimmed baking sheet, toss the bread cubes with the olive oil and season with salt and pepper. Toast until golden brown, about 10 minutes. Set aside to cool.
- In a large saucepan, melt the butter. Add the leeks and thyme and cook over moderate heat, stirring frequently, until the leeks are tender, about 10 minutes. Add the beans and chicken broth, cover and simmer until the leeks are very tender, about 10 minutes. Remove from the heat. Stir in the 1/4 cup of Parmigiano-Reggiano and season the soup with salt and pepper. Ladle into bowls, garnish with croutons and pass additional cheese at the table.
POTATO, LEEK + WHITE BEAN SOUP - THE SIMPLE VEGANISTA
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5/5 (16)Total Time 30 minsCategory SoupPublished 2015-01-09
- In a large pot or dutch oven, heat oil/water over medium-high. Add leeks and saute until softened, about 5 minutes. Add in herbs and spices, cook until fragrant, about 1 minute. Add in potatoes, beans, broth and salt & pepper to taste. Bring to a boil, cover, reduce heat to low and simmer for about 20 minutes, or until potatoes are fork tender. Let cool a few minutes before serving.
- Serve topped with fresh chopped parsley. Great with your favorite crusty no knead bread or this easy gluten-free Socca Flatbread to soak up the juices!
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- Clean the leek(s) by cutting the leek in half lengthwise, and washing it well, making sure to remove all grit and sand between leaves. Slice the white and light green part of the leek thinly. Dispose or save the dark green part of the leek for another use.
- Place the butter (if using), olive oil, sliced leeks, onions, garlic, thyme, and bay leaf in a large stockpot or Dutch oven. Turn the heat to medium and cook, stirring frequently, until the leeks are soft and the onions are transparent, about 10 minutes.
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