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Spinach and Leek Soup with Garlic and Cannellini Beans

May 30, 2016



  • 2 Tbs. olive oil
  • 3 medium leeks, white and light-green parts only, trimmed and sliced 1/4 inch thick
  • 4 large cloves garlic, sliced lengthwise
  • 2 tsp. dried mustard
  • 6 cups lower-salt chicken broth
  • 8 oz. spinach, trimmed and cut into 1-inch ribbons (about 8 lightly packed cups)
  • 1 15.5-oz can cannellini beans, rinsed and drained
  • 2 Tbs. fresh lemon juice
  • Kosher salt and freshly-ground black pepper
  • 1 oz. finely grated aged Gruyere (about 1/2 cup)
  • Extra-virgin olive oil, for serving



  1. In a 6-quart pot, heat the olive oil over medium-high heat.  Add the leeks and cook, stirring often, until tender and browned in spots, about 5 minutes.
  2. Add the garlic and mustard, and cook, stirring until fragrant, 15 seconds.
  3. Raise the heat to high, add the chicken broth and bring to a boil.
  4. Add the spinach and beans and cook until the spinach wilts.
  5. Stir in the lemon juice, and season to taste with salt and pepper.
  6. Serve topped with cheese and drizzle of extra-virgin olive oil.


Serves 4


From → Recipes, Soups, spinach

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