Leeks and Cannellini Bean Soup (Vegetarian) - www.scliving.coop
Chock full of beans and potatoes, this vegetarian soup doesn’t need meat to fill you up. For an added treat, try it with Chef Belinda’s Olive Rosemary Bread.
Keywords
- Belinda Smith-Sullivan
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Ingredients
- 4 leeks
- 2 tablespoons olive oil
- 2 large garlic cloves, minced
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh rosemary
- ⅛ teaspoon crushed red pepper flakes
- 2 cups baby spinach
- 6 cups vegetable stock
- 2 15-ounce cans cannellini beans, drained and rinsed
- 2 pounds Yukon Gold potatoes, cubed ½ inch (optional)
- Kosher salt
- Fresh ground black pepper
- Chopped fresh parsley, for garnish
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