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Potato, Leek and White Bean Soup
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Serves 4
Hearty, protein rich and vegan!
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Ingredients:
1 tablespoon olive oil
2 leeks, roots removed and sliced
1 1/2 teaspoons herbes de provence
3/4 teaspoon dried tarragon
1/4 teaspoon red pepper flakes
5 cups vegetable broth
2 1/2 lb Yukon gold potatoes, cut into small cubes
2 cans cannellini beans, drained and rinsed, 15 oz. each
Mineral salt, to taste
Ground black pepper, to taste
Fresh parsley, for garnish
Directions:
Pour olive oil into a large pot. Bring to medium-high heat.
Once hot, add the leeks and saute for 5 minutes, until softened. Add in the herbes de provence, dried tarragon and red pepper flakes, cook 1 minute.
Pour the vegetable broth into the pot. Add the potatoes and cannellini beans, season with mineral salt and black pepper and stir together. Bring to a boil then place the lid on and reduce heat to low. Simmer for about 20 minutes, or until potatoes are fork tender.
Remove the pot from the heat and let sit for 5 minutes.
Ladle the soup into serving bowls. Garnish with fresh chopped parsley and enjoy!
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Potato, Leek and White Bean Soup
Serves 4
Ingredients:
1 tablespoon olive oil
2 leeks, roots removed and sliced
1 1/2 teaspoons herbes de provence
3/4 teaspoon dried tarragon
1/4 teaspoon red pepper flakes
5 cups vegetable broth
2 1/2 lb Yukon gold potatoes, cut into small cubes
2 cans cannellini beans, drained and rinsed, 15 oz. each
Mineral salt, to taste
Ground black pepper, to taste
Fresh parsley, for garnish
Directions:
Pour olive oil into a large pot. Bring to medium-high heat.
Once hot, add the leeks and saute for 5 minutes, until softened. Add in the herbes de provence, dried tarragon and red pepper flakes, cook 1 minute.
Pour the vegetable broth into the pot. Add the potatoes and cannellini beans, season with mineral salt and black pepper and stir together. Bring to a boil then place the lid on and reduce heat to low. Simmer for about 20 minutes, or until potatoes are fork tender.
Remove the pot from the heat and let sit for 5 minutes.
Ladle the soup into serving bowls. Garnish with fresh chopped parsley and enjoy!
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