SRC: White Bean-Leek Soup

My partner for this month's Secret Recipe Club was Susan of The Wimpy Vegetarian. As the weather has been getting chillier here in Boston, I knew I wanted to pick something warm and comforting from her blog.  I really liked the look of Susan's curried cauliflower and greens mac and cheese and her breakfast polenta cake, but ultimately I decided that I couldn't skip her flageolet bean soup.  This is a great dish to pack in lunches because you can make it ahead on the weekend, and it keeps very well in the fridge.  Plus, it's delicious and just screams "fall!" to me, especially with the inclusion of fresh sage.  This would also make a good supper with some crusty bread on the side.

White Bean-Leek Soup (adapted from The Wimpy Vegetarian, original recipe here)

Serves 4 as large servings, or more as an appetizer or side dish

1 cup dried tarbais, flageolet, or other white beans

Olive oil

2 leeks, thinly sliced

15-ounce can diced tomatoes, drained

1 or 2 sprigs of fresh sage

3/4 tsp dried thyme

Vegetable broth, as needed

Salt and pepper

2 tsp balsamic vinegar

1. Soak the beans overnight, and then drain and add to a soup pot.  Cover with water by a few inches, and simmer until tender (depends on the bean, but count on 45-90 minutes).  Set a colander over a bowl, and drain the beans, reserving the bean broth.

2. Rinse out the soup pot, and heat a generous drizzle of olive oil over medium heat.  Add the leeks, and cook until well softened and a little browned.  Add back the beans, tomatoes, sage, and thyme, along with a couple of cups of the reserved bean broth.  Add more bean broth and/or vegetable oil to thin the soup o the consistency you like.  Season with salt and pepper.  Bring to a simmer, and cook for about 20 minutes to allow the flavors to combine.  Remove the sage sprigs before serving.

3. Just before serving, stir in the balsamic vinegar, taste, and adjust seasoning.

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