Leek and Cannellini Bean Soup
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/2 cup extra-virgin olive oil
- 1/2 tablespoon salt
- 2 cups chopped leeks
- 1 cup diced turnip
- 6 cups chicken stock or water
- 1 1/2 (14-to 16-ounce) cans cannellini beans, drained and rinsed (about 2 1/2 cups)
- 1/4 cup grated parmigiano cheese
- Carbohydrate 101 g(34%)
- Cholesterol 18 mg(6%)
- Fat 35 g(54%)
- Fiber 22 g(88%)
- Protein 42 g(83%)
- Saturated Fat 7 g(33%)
- Sodium 1522 mg(63%)
- Calories 871
Preparation 1. In a large pot, put 1/4 cup of 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. From The Mediterranean Family Table © 2015 by Angelo Acquista, Laurie Anne Vandermolen. Buy the full book from HarperCollins or from Amazon. Reprinted with permission from William Morrow Cookbooks.
Preparation 1. In a large pot, put 1/4 cup of 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. From The Mediterranean Family Table © 2015 by Angelo Acquista, Laurie Anne Vandermolen. Buy the full book from HarperCollins or from Amazon. Reprinted with permission from William Morrow Cookbooks.
