Leek and Cannellini Bean Soup

Ingredients for Leek and Cannellini Bean Soup

• 120ml extra-virgin olive oil

• 475ml chopped leeks

• 130g chopped carrots

• 130g chopped celery

• 100g diced turnip

• 1/2 tablespoons salt

• 1450ml chicken stock or water

• 1 1/2 (14-to 450g ) cans cannellini beans, drained and rinsed (about 300g )

• 30g grated Parmigiano cheese

1. In a large pot, put 60ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.