White Bean, Leek & Spinach Soup
While this soup may look boring and drab, its flavor is anything but! The secret is adding some Parmesan rinds to the soup while cooking. It adds a rich, savory depth of flavor that can’t be beat.
In a Dutch oven, add oil and leeks and saute over medium-high heat until tender and just starting to brown. Add the garlic and mustard, stirring for another minute. Pour in the wine to deglaze the pot, scraping up any brown bits that have stuck to the bottom. If you don’t want to use wine, just deglaze with a bit of stock instead.
Add broth and Parmesan rinds (2-5 pieces its up to you!) and bring to a boil. Reduce and simmer for 15 minutes (add the rice or pasta if using). Add in the spinach and beans. Cook for another minute then add in the lemon juice just before serving. Don’t forget to discard the rinds.
White Bean, Leek & Spinach Soup
Ingredients
- 2 Tbsp olive oil
- 3 leeks white and light green parts only, sliced ¼” thick
- 3 cloves garlic lightly smashed
- 2 tsp dry mustard
- ½ cup white wine
- 6 cups GF chicken broth
- *Parmesan rinds
- 4-8 oz spinach or kale cut into small 1” ribbons
- 1 can cannellini beans white kidney beans, rinsed and drained
- 2 Tbsp lemon juice
- Salt and pepper to taste
Optional
- ½ cup finely grated Gruyere or Parmesan to garnish
- 1/3 cup rice or GF orzo
Instructions
- In a Dutch oven, add oil and leeks and saute over medium-high heat until tender and just starting to brown. Add the garlic and mustard, stirring for another minute. Pour in the wine to deglaze the pot, scraping up any brown bits that have stuck to the bottom.
- Add broth and Parmesan rinds and bring to a boil. Reduce and simmer for 15 minutes (add the rice or pasta if using). Add in the spinach and beans. Cook for another minute then add in the lemon juice just before serving.
- Garnish with grated cheese if desired.
Notes
