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British Columbia, Canada
A creamy and protein-packed take on this traditional and well-loved soup. An easy to prepare recipe featuring beautiful flavors of winter and the nutrition of cannellini beans. Serve with fresh parsley, a handful of spinach or chopped kale, and freshly cracked black pepper.
PREP TIME: 10 MINUTES
COOK TIME: 40 MINUTES
2 tbsp olive oil
1 small white onion, chopped
1 large leek or 2 medium, finely sliced
(white part only) (1 & 1⁄2 cups)
2 garlic cloves, minced
450 g diced Yukon Gold or Nugget potatoes (3 cups)
5 & 1⁄2 cups low-sodium vegetable broth
1 & 1⁄2 cups cooked cannellini beans
1⁄4 cup nutritional yeast
Sea salt & pepper, to taste
Fresh chopped parsley or spinach, for serving
In a medium pot, heat the olive oil.
Add the chopped onion, leek and garlic and cook over medium heat until the onion starts to turn translucent and the leeks are wilted (about 5-8 minutes).
Add in the diced potatoes, cannellini beans and vegetable stock and stir to combine. Bring to a boil, then reduce heat to simmer for 25-30 minutes or until the potatoes are soft and fully cooked.
Stir in the nutritional yeast. With an immersion blender, blend until the soup is fairly smooth. Season with salt and pepper to taste. Serve with chopped parsley, spinach or kale and a slice of hearty rye bread.