A wonderfully hearty, filling soup that is incredibly simple and quick to make. A perfect recipe to have up your sleeve for busy, chilly days, made with wholesome pantry ingredients and the humblest fresh veggies.

INGREDIENTS

• 4 medium leeks
• 3 tbsp. olive oil
• 3 cloves garlic, minced
• 2 sprigs of rosemary, leaves finely chopped
• 1.5 litres stock (vegetable or chicken)
• 2 cans (2 x 400g) cannellini beans (white beans) OR chickpeas OR butter beans (or a mixture of any), rinsed & drained
• 2-3 handfuls baby spinach

To serve:

• lemon wedges
• grated parmesan cheese

METHOD

1. Chop off the top, dark green parts of the leeks & discard*; you only need the white & pale green parts here. Slice each leek lengthways, then wash each half very thoroughly under running water to get rid of any hidden dirt (there always is!). Finely slice the leeks, then give it another rinse to make sure there isn’t any dirt left. Drain well.
2. In a large pot over medium heat, pour in the olive oil and let it warm up for a couple of minutes. Add the leeks, garlic and rosemary, and cook, stirring often, for 5-10 minutes, until everything is nicely softened.
3. Add the stock, bring to the boil, then add the beans and simmer for 10 minutes.
4. Turn off the heat, then add the spinach and stir through just to wilt the leaves.
5. Serve the soup in bowls while steaming hot, with a good squeeze of fresh lemon juice and a shower of parmesan cheese.

Notes:

• You can (& should!) save the dark green parts of the leeks for making stock! I often chop, wash and freeze them in ziplock bags along with any other bits of unused vegetables like celery, carrot, etc.

Prep time: 10 mins.
Cook time: 20 mins.
Serves: 6.

Recipe and video created by Matters of the Belly. Click here to see her blog.