Creamy Leek & White Bean Soup

Creamy Leek & White Bean Soup





​Prep Time: 20 Min
Cook Time: 35 - 40 Min

Yields: 4 + Servings

WHAT YOU NEED

• 2 Tbsp. EVOO
• 2 Tbsp. Unsalted Butter
• 3 Leeks, halved lengthwise, washed, and sliced
• 3 cloves Garlic, crushed & Minced
• 1 Carrot, peeled & sliced
• 2 stalks Celery, diced
• 540ml Salt Free White Beans, drained & rinsed lightly
• 3 sprigs Thyme, leaves removed
• 3/4 C White Wine
• 1 L PC Plant-Based Chikn Broth
• 3 Tbsp. A P Flour
• 1/2 C Whipping Cream, room temperature
• 1 Hard Cheese Rind
• 2 Tbsp. Fresh Parsley, chopped
• 1 Tbsp. Fresh Chives, chopped
• 1/4 C Grana Padano, shredded
• 1/2 Tsp. Red Pepper Flakes
• 1 Tsp. Dry Mustard Powder
• 1 Tsp. Onion Powder
• 1 Tsp. Garlic Powder
• 3/4 Tsp. Vegeta
• Sea Salt & Cracked Pepper

DIRECTIONS

• Begin heating the EVOO, butter, pepper flakes, minced garlic, and fresh thyme, in a large, deep skillet set to about medium. Once heated, let everything sizzle for about 30 seconds before adding the leeks, celery, carrot, and a good pinch of salt and pepper. Reduce heat slightly, stir, and cook about 7 - 10 minutes until veggies have cooked down and are fairly soft.
• Sprinkle in the flour, stir, and continue to cook another 2 minutes, stirring to avoid any browning. Pour in the wine and simmer until the wine is mostly reduced. Next, pour in the broth and beans & wait for the soup to come to a boil. Once boiled, stir in the mustard powder, garlic powder, onion powder, vegeta, cheese rind, and a good pinch of salt & pepper. Reduce the heat to medium low & simmer uncovered for 20 - 25 minutes.​

• Remove from heat and pluck out the cheese rind. Stir in the cream, grana padano, parsley, and chives. Taste and add additional salt / pepper to your liking.
• For service, serve each bowl with a sprinkling of grana, parsley, chives, pepper flakes, and a light drizzle of EVOO. ENJOY!

HAPPY VEG