This recipe is safe for Coumadin (warfarin) users.
This recipe contains goat cheese and may be safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"To feel safe and warm on a cold wet night, all you really need is soup." -Laurie Colwin
This soup was my wife's idea. It is sort of like a warm vichyssoise, but with white beans for thickening instead of potatoes. The beans offer a lot of filling and satisfying fiber and also help thicken the soup. The creamy and savory goat cheese really rounds out the flavor.
Servings: 4 | Serving size: 2 1/2 cups soup
Cooking Time: 60 minutes
This recipe can easily be multiplied and makes very good leftovers.
|2 tsp.||olive oil (divided)|
|2 large||leeks (thinly sliced crosswise)|
|2 – 15 ounce cans||no salt added white beans (drained and rinsed)|
|4 cups||no salt added vegetable stock|
|2 ounces||semi-soft goat cheese|
|1/2 tsp.||fresh ground black pepper|
Place 1 teaspoon of the olive oil in a large sauce pan over medium heat.
Add the white part of the leeks and cook for about 3 minutes. Stir frequently.
Add the white beans, stock, and salt.
Reduce the heat and simmer for 40 minutes. Stir occasionally.
While the soup is simmering, place the remaining teaspoon olive oil in a large skillet over medium high heat.
Add the green part of the leeks and cook for about 5 minutes. Toss frequently and cook until wilted. Remove to a bowl and set aside.
After the soup has simmered, remove from the heat and let the soup cool slightly.
Using a blender or a stick blender, puree until smooth.
Add the goat cheese and puree.
Serve the soup topped with the green parts of the leeks and fresh pepper.
Serving size: about 2 cups
|Calories 331||Calories from Fat 99|
|% Daily Value|
|Total Fat 11g|
|Saturated Fat 6g||27%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Sodium 285 mg||12%|
|Total Carbohydrates 39g||30%|
|Dietary Fiber 9g||36%|
|Vitamin A 21%||Vitamin C 7%|
|Calcium 27%||Iron 35%|
|Vitamin K 28 mcg||Potassium 835 mg|
|Magnesium 105 mg|