Leek & White Bean Soup

Name: Leek & White Bean Soup
Cook time: 35 min
Total time: 35 min
Cuisine: European
Ingredients: 1 tsp Extra Virgin Olive Oil; 2 tbsps Red Onion (diced); 3 Garlic (clove, chopped); 1 Leeks (medium, sliced); 2 1/2 cups Vegetable Broth, Low Sodium Sea Salt & Black Pepper (to taste); 1 1/2 cups White Navy Beans 1/2 Lemon (medium, juiced); 1 tbsp Fresh Dill (chopped)

8 steps

Cook:35min

Updated at: Sat, 14 Sep 2024 21:14:06 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories99.6 kcal (5%)

Total Fat3.1 g (4%)

Carbs20.5 g (8%)

Sugars7.5 g (8%)

Protein2.1 g (4%)

Sodium895.7 mg (45%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 tspextra virgin olive oil

3 cloveGarlic

2 ½ cupsvegetable broth

low sodium sea salt & black pepper, to taste

1 ½ cupsLemon

medium, juiced

1 Tbspfresh dill

chopped

Instructions

Step 1

1. Heat the oil in a pot over medium heat. Add the onion and sauté for two to three minutes

Step 2

or until soft. Add the garlic and cook for another minute.

Step 3

2. Add the leeks and cook for another five minutes, stirring occasionally. Add the vegetable both, stir, and season with salt and pepper. Cover the pot with a lid and simmer for about 15 minutes.

Step 4

3. Add the beans, cover, and simmer for another 10 minutes. Remove the pot from the heat. Add the lemon juice and adjust the seasoning to your taste.

Step 5

4. Divide the soup between bowls, top with dill, and enjoy!

Step 6

Refrigerate in an airtight container for up to three days. Freeze for up to three months.

Step 7

One serving is equal to approximately two cups.

Step 8

For smooth texture, blend the soup before serving.