Berrissimo Pack

Harvest 2014 | Out of stock | pack

$15.00

per pack

Ingredients Leek and Cannellini Bean Soup

Directions

1/2 cup extra-virgin olive oil

2 cups chopped leeks

1 cup chopped carrots

1 cup chopped celery

1 cup diced turnip

1/2 tablespoon salt

1/2 tablespoon Veg Mixed Spice

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

PeelIn 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.
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.
Add the cannellini beans and simmer for another 2 minutes.
Add 1/2 tablespoon of Veg Mixed Spice and boil for another 3 minutes.
Ladle the soup into bowls. Sprinkle each portion with cheese and drizzle with a tablespoon of olive oil.