Leek, potato and cannellini bean soup.

Leek, potato and cannellini bean soup

Hearty and deeply satisfying, here's an easy soup recipe to warm you right up.
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Course: Soups and stews
Cuisine: Vegan
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 4
Author: Quite Good Food


  • 1 leek, washed and finely chopped
  • 2 sticks of celery, finely chopped
  • 1 onion, finely chopped
  • 3 cloves garlic, crushed
  • leaves Sprig of fresh rosemary, picked and finely chopped (about 2 tbsp)
  • 1 tbsp olive oil
  • 2 large potatoes, peeled and diced
  • 1 can of cannellini beans, drained and well rinsed
  • 1 litre vegetable stock
  • Approx. 2 large handfuls of chopped or baby spinach
  • Juice of one lemon


  • Heat olive oil in a deep saucepan. Add leek, celery, onion, garlic and rosemary. Cook over a low to medium heat for about 10 minutes, or until everything has softened and cooked down a bit.
  • Add the diced potato, beans and vegetable stock. Bring to a simmer and cook for 20 minutes or until potato is soft.
  • Add spinach and lemon juice and stir through. Taste and season with salt and pepper.
  • I served this with some turkish bread and a peppery extra virgin olive oil for dipping.
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