Haricot Bean, Leek and Olive Soup

Name: Haricot Bean, Leek and Olive Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: European, Mediterranean
Ingredients: 3 tbsp extra-virgin olive oil (plus extra to serve); 160 g leeks (1 large or 2 small) (roughly chopped); 15 g fresh basil (roughly chopped); 10 g fresh rosemary (needles stripped and finely chopped); 400 g tin haricot beans (drained and rinsed); 50 g large pitted green olives; 1 vegetable stock cube; 750 ml boiling water; 160 g spinach (roughly chopped); squeeze of lemon juice; sea salt and freshly ground black pepper; 40 g hazelnuts (roughly chopped); 40 g feta cheese (crumbled)

4 steps

Prep:15minCook:20min

The olives add an amazing richness to this green soup, as well as a saltiness that pairs wonderfully with the sweet leeks.

Updated at: Thu, 17 Aug 2023 12:05:31 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories597.4 kcal (30%)

Total Fat44.3 g (63%)

Carbs33.5 g (13%)

Sugars4.5 g (5%)

Protein18.3 g (37%)

Sodium1416.3 mg (71%)

Fiber15 g (54%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

3 Tbspextra-virgin olive oil

plus extra to serve

160gleeks

roughly chopped

15gfresh basil

roughly chopped

10gfresh rosemary

needles stripped and finely chopped

400gharicot beans

tin, drained and rinsed

50gpitted green olives

large

1vegetable stock cube

750mlwater

160gspinach

freshly ground black pepper

40ghazelnuts

roughly chopped

40gfeta cheese

crumbled

Instructions

Step 1

Heat the olive oil in a large saucepan over a medium heat, add the leeks and sauté for 5 minutes until softened.

Step 2

Add most of the basil, and the rosemary, beans and olives, cooking for a further 5 minutes.

Step 3

Add the stock cube, boiling water and spinach and simmer for 2-3 minutes until the beans are tender and the spinach wilted. Remove from the heat and blitz until smooth with a stick blender.

Step 4

Add lemon juice, salt and pepper to taste, then serve topped with the chopped hazelnuts, crumbled feta cheese, remaining basil leaves and a drizzle of oil.