Potato, Leek & White Bean Soup
PREP 10 MIN•COOK 45 MIN
Dan's soup is hearty, comforting and ready to meal prep. Don't forget to up the servings so you have leftovers for lunch tomorrow.
EF
GF
NF
V
Number of servings
2
1⁄2 spray olive oil
1⁄2 leek white part thinly sliced
200g potatoes cut into 2cm chunks
2 cups (500ml) vegetable stock
1 tin of cannellini beans (400g tin) drained & rinsed
salt & pepper, to taste
75g sourdough baguette (or gluten free) cut or torn into croutons
1⁄4 cup (30g) parmesan finely grated
1⁄2 bunch of cavolo nero/Tuscan kale (350g bunch) shredded
Preheat oven to 180°C/fan 160°C/gas 4 and line a baking tray with baking paper.
Heat a large non-stick saucepan or dutch oven over medium heat.
Spray with oil and cook leek for about 6-8 minutes or until golden and fragrant.
Add potatoes, stir to coat and cook for 3-4 minutes.
Add stock and beans and season with salt and pepper. Bring to the boil, reduce to a simmer, cover and cook for 25-30 minutes.
Meanwhile, to make the croutons, combine sourdough and half the parmesan in a large bowl, spray with oil and season with salt and pepper. Toss well to combine, spread over the tray and bake for 10-15 minutes or until golden. Set aside.
Add kale to soup, cooking for 2-3 minutes or until just wilted. Stir through remaining parmesan and adjust seasoning.
Divide soup between bowls and top with croutons to serve.
Energy (kJ)
1743 kJ / 417 cals
Protein
25.6 g
Fat
10 g
Sat. Fat
4.7 g
Carbs
53.7 g
Sugar
14.3 g
Fiber
16.2 g
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