This cozy white bean and leek soup is warm and filling, perfect for chilly days. It features creamy beans and sweet leeks, topped with crunchy garlic breadcrumbs for that extra yum!
Honestly, who can resist the sound of crispy breadcrumbs? I always sprinkle a little extra on my bowl. It just adds the best crunch! Plus, it’s super easy to make—perfect for any day!
Key Ingredients & Substitutions
Leeks: These bring a sweet, mild onion flavor to the soup. If leeks aren’t available, you can substitute with good quality onions or shallots. Just note that onions will be stronger so use a bit less.
White Beans: Cannellini beans are creamy and perfect for this soup. Great northern beans work too! If you’re looking for a substitution, try navy beans or even chickpeas for a different twist.
Vegetable Broth: A flavorful broth makes a base. If you’re short on broth, you can use water and add extra herbs or seasoning. Chicken broth is also a fine alternative for non-vegetarians.
Greens: Spinach or kale gives the soup added nutrition. Feel free to swap in other greens like Swiss chard or even arugula. Just add them in at the end for a quick wilt!
Garlic Breadcrumbs: For a twist, use Panko breadcrumbs for extra crunch. If you don’t have fresh breadcrumbs, you can use store-bought ones but toast them well with garlic to enhance flavor.
How Do I Blend the Soup Without Making a Mess?
The blending step can be tricky but is essential for creating a creamy texture. Using an immersion blender is the safest and easiest way; just submerge it in the pot and blend until you have your desired consistency.
- If you don’t have one, carefully transfer about half the soup to a countertop blender. **Let it cool slightly** to avoid steam buildup bursting the lid.
- Blend until smooth, then pour it back into the pot, ensuring everything is well mixed.
A tip: Don’t worry about over-blending! Leaving some beans and veggies whole adds nice texture.
How to Make White Bean and Leek Soup with Garlic Breadcrumbs
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil, plus more for drizzling
- 3 large leeks, white and light green parts only, thinly sliced
- 3 garlic cloves, minced
- 1 medium onion, finely chopped
- 3 cups cooked white beans (cannellini or great northern beans), drained and rinsed if using canned
- 4 cups vegetable broth or chicken broth
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
- 2 cups fresh spinach or kale, chopped (optional)
For the Garlic Breadcrumbs:
- 1 cup fresh breadcrumbs (from rustic bread)
- 1 garlic clove, minced
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prep and 30-35 minutes of cooking time, plus a little bit more if you want to let the flavors meld longer. In total, you can enjoy this comforting dish in about an hour!
Step-by-Step Instructions:
1. Prepare the Soup Base:
Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add the sliced leeks and chopped onion. Gently sauté for about 8-10 minutes, stirring occasionally, until they are soft but not browned. This will create a lovely base for your soup!
2. Add Garlic and Herbs:
Next, stir in the minced garlic, fresh rosemary, and thyme. Let everything cook together for another minute until it smells amazing!
3. Add Beans and Broth:
Now it’s time to add the cooked white beans, vegetable broth, and the bay leaf. Bring everything to a boil, then reduce the heat and let it simmer uncovered for about 20-25 minutes. This will help all the flavors blend beautifully.
4. Blend the Soup:
Once the simmering time is up, remove the bay leaf. If you have an immersion blender, use it to partially puree the soup while keeping some beans and veggies whole for texture. If you don’t have one, carefully transfer about half the soup to a blender, blend until smooth, and then stir it back into the pot.
5. Add Greens (Optional):
If you like, stir in the chopped spinach or kale. Allow the greens to cook down and wilt for about 3-4 minutes. They’ll add great color and nutrition!
6. Season:
Taste your soup and adjust the seasoning as needed with salt and pepper. Perfecting it to your liking is key!
7. Prepare Garlic Breadcrumbs:
While the soup is simmering, grab a small skillet and heat it over medium heat with a drizzle of olive oil. Add your fresh breadcrumbs and one minced garlic clove. Toast them, stirring frequently, until they’re golden brown and crisp, about 3-5 minutes. Set these aside as a crunchy topping!
8. Serve:
Now it’s time to serve! Ladle the warm soup into bowls, generously sprinkle the garlic breadcrumbs on top, and if you want, add some fresh rosemary sprigs for garnish. A little drizzle of extra olive oil elevates it even more!
9. Accompaniments:
This delicious soup goes wonderfully with crusty bread on the side, perfect for dipping and enjoying every last drop of your hearty creation.
This white bean and leek soup, topped with fragrant garlic breadcrumbs, is not only comforting but also brings a delightful mix of creamy textures and crunchy goodness to your table!
Can I Use Dried Beans Instead of Canned Beans?
Absolutely! If you prefer using dried beans, soak them overnight and cook them until tender before adding them to the soup. About 1 cup of dried beans typically yields 3 cups cooked, so adjust as needed!
Can I Freeze Leftover Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer to an airtight container or freezer bag. It can stay in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stove.
How Can I Make This Soup Creamier?
If you want a creamier texture, stir in a splash of heavy cream or coconut milk just before serving. For a dairy-free option, pureeing more of the soup while blending will also enhance creaminess!
Can I Add Other Vegetables?
Definitely! This soup is very versatile. Consider adding carrots, celery, or even potatoes for additional flavor and nutrition. Just chop them small and add them with the leeks in step 1 to ensure they cook through!
