Leek and White Bean Soup
Sautéed leeks, creamy white beans, browned sausage, and chickpea pasta come together in this one pot soup that’s so easy to make, you’ll be adding it to your regular dinner rotation.
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Every week, as part of my meal prep, I make a big batch of something soupy or stewy. It’s the perfect solution for weekday lunches and lazy dinners.
This recipe couldn’t be easier to make. And while it’s packed with flavor. It’s more delicate and lighter than you think. Expect a warm hug.
Ingredients and Substitutions
• Leeks: Once sautéed, they steep in the broth, infusing the liquid with its aromatic flavor. Swap in one bunch of sliced scallions or a small diced onion.
• White Beans: Canned cannellini beans, navy beans, and great northern beans are perfect options for this recipe. Canned butter beans also work great.
• Chickpea Pasta: I actually appreciate the sturdier texture of chickpea pasta in this recipe. I prefer the kind made with 100% chickpea flour (Whole Foods or Wegmans).
Other pasta shapes such as casarecce, rotini, penne, ziti, and macaroni elbows will work. Same for other legume-based noodles. You may need to adjust the cooking time (macaroni will cook the fastest) and the amount of broth (add more if the pasta absorbs too much).
• Sausage: We’re not using a lot. But it adds a savory meatiness that’s pretty amazing. I use mild sausage. But if you like spicy, go for it.
• Chicken Broth: This recipe uses a blend of chicken broth and water. But you can also use vegetable broth, mushroom broth, or just water.
• Dried Sage: Feel free to use oregano, Italian seasoning, or any other dried herb you have.
How Should I Store Leek and White Bean Soup?
This soup can be stored in the refrigerator for up to 4 days.
If you’re planning to freeze this soup, don’t add the pasta noodles. Freeze the soup in an airtight container and let it thaw in the refrigerator overnight. Cook the pasta separately and add it to the soup after it’s been reheated on the stove or in the microwave.
Leek and White Bean Soup
Ingredients
Method
- Heat a medium (7qt) Dutch oven over medium-high heat.
- Add 1 tablespoon of the olive oil and let heat.
- Add the sausage and cook, breaking up with a wooden spoon, until browned through, about 5 minutes. Transfer the sausage to a small bowl or plate and set aside.
- Reduce the heat to medium-low and add the remaining 2 tablespoons of olive oil. Add the leeks and season with salt and pepper. Cook until beginning to soften, 5 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the white wine (or water) and cook until mostly evaporated, scraping the brown bits off the bottom of the pot, about 1 minute.
- Reduce the heat to lowest possible and cover partially with the lid. Cook until the leeks are very soft, 5 to 7 minutes.
- Stir in the beans, sage, and garlic powder.
- Add the chicken broth and water and bring it to a boil. Stir in the pasta and cook until tender, 10 to 12 minutes. Remove from heat.
- Add the sausage back into the pot and stir in the heavy cream. Taste and add more salt and pepper if needed.
Notes
- You will need one large leek or two small leeks. After it’s trimmed and sliced, you should have anywhere between 1 and 2 cups of sliced leeks (100-200 grams). Don’t overthink it. More or less is fine.
- If you’d rather use all chicken broth, instead of part water, go ahead.
