Sunday, November 1, 2015

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.


  1. White beans and leeks, together,how can you go wrong with that? As soon as the weather cools, I'm so going to make this. Great SRC choice.

  2. Mmmm, that sounds delicious and warming :)

  3. ohhhh...some of my favourite ingredients in this soup, although I never would have thought of adding in balsamic vinegar - great tip.

  4. Love, love bean soup (or bean anything) And leeks are coming into season!

  5. I love that its soup weather, but truth be told, I can eat it all year round :D