This Cannellini Bean and Carrot Soup is a delightful twist on a classic. Instead of using onions, it features the sweet and mellow flavors of leeks as its base. With the addition of cannellini beans and carrots, this soup boasts a rich and comforting taste that’s perfect for any occasion. Whether you’re serving a small family or a larger group, this recipe is flexible and freezer-friendly, ensuring you always have a hearty and wholesome option on hand.
SERVES 4-6
PREP 10 MIN
COOK 1 HR
FREEZE UP TO 3 MONTHS
INGREDIENTS:
- 1 tbsp olive oil
- 11⁄2 tbsp (20g) butter
- 3–4 leeks, finely sliced
- 15½oz (400g) can cannellini beans, drained and rinsed, then drained again
- 3 medium carrots, finely chopped
- Salt and freshly ground black pepper
- 1 tsp medium curry powder (optional)
- 31⁄4 cups (759ml) cold water
- Extra virgin olive oil, to serve
INSTRUCTIONS:
- Sauté the Leeks: In a large, deep pan, heat the olive oil and melt the butter over very low heat. Add the finely sliced leeks and cook for at least 10 minutes, occasionally adding a small amount of water if the leeks start to stick to the bottom of the pan.
- Add Beans and Carrots: Incorporate the drained and rinsed cannellini beans along with the finely chopped carrots into the pan. Increase the heat slightly and stir well with a wooden spoon to combine the vegetables and allow the flavors to meld together. Allow it to simmer for 5–6 minutes.
- Season and Simmer: Season the soup with salt and freshly ground black pepper to taste. If desired, add the optional curry powder for an extra layer of flavor. Pour in the cold water and bring the mixture to a boil. Once boiling, cover the pan with a lid and let it simmer gently for 45 minutes.
- Blend and Serve: Carefully transfer the soup mixture to a blender and process until it becomes smooth and creamy. Ladle the soup into serving bowls.
- Finish with a Drizzle: Encourage your guests to add a drizzle of extra virgin olive oil and a dash of freshly ground black pepper to their individual bowls of soup. This simple yet flavorful touch adds a wonderful finishing note to this delightful Cannellini Bean and Carrot Soup.
Warm up your evenings with this Cannellini Bean and Carrot Soup that combines the subtle sweetness of leeks with the hearty goodness of beans and carrots. The optional curry powder adds a hint of warmth and complexity, making it a versatile dish for a range of palates. With its creamy texture and inviting aroma, this soup is a comforting choice, whether you’re sharing it with loved ones or simply savoring a bowl all to yourself. Top it off with a drizzle of extra virgin olive oil and a pinch of black pepper for a final touch that elevates every spoonful. Freeze any leftovers for up to three months, ensuring that a delicious and nourishing meal is always just a thaw away. Enjoy the heartiness of this soup, and let its flavors warm your soul.
Whether it’s a cozy night in or a gathering with friends and family, this soup will be a crowd-pleaser, showcasing the sweet and savory flavors of leeks, beans, and carrots in every spoonful. Enjoy!
