After a fun filled weekend of eating and drinking, its nice to enjoy a comforting soup that is filled with vegetables and protein. This Bean Leek Soup is the perfect meal for a light and healthy “Meatless Monday” lunch or dinner.
Mixed Bean, Leek, Carrot and Celery Soup with Baby Pasta
Ingredients
2 large leeks cut lengthwise in half and chopped
2 cups chopped celery
3 cups chopped carrots
2 cloves of garlic chopped
2 Tbls extra virgin olive oil
1/2 mild hot pepper
6 cups of vegetable broth
2 cups of Cranberry or Pinto Beans canned, drained
2 cups of Cannellini Beans canned, drained (note….this is a rare exception using canned beans, try to use high quality beans)
3 Tbls chopped fresh mixed herbs, thyme, basil and flat leaf parsley
1/2 lb small pasta i.e. Ditalini Rigati
Parmesan Cheese to taste
Sea salt and fresh ground pepper
Directions
-Add olive oil, garlic and hot pepper lightly brown
-Add leeks, stirring into the garlic mixture, saute leeks until they start to soften and the flavors meld
-When the leeks soften add the celery and carrots
Add Both beans, sea salt to taste and fresh ground pepper
Add the broth and mixed herbs
-Bring mixture to boil, lower heat and simmer (low boil) for at least 45 minutes
-Bring a small pot of water to boil, add pasta and cook al dente…. at least 1 minute less than time indicated. (note- I do not boil the pasta in the soup broth since it will absorb the liquid ) Drain the pasta
-Remove 3 cups of the soup mixture and place in a mixing bowl, with an immersion blender, blend mixture until smooth and creamy
-Pour blended mixture back into the soup pot
-Add the pasta to the Soup
-Serve hot or tepid with Parmesan Cheese
Buon Appetito!!
Mickey
