Leek & Cannellini Bean Soup

So this week’s recipe brings it all to the table: it’s quick, it’s easy, it’s delicious; all that you would want from a warm tasty meal. It’s meals like these where simple is the way to go. This time I pulsed the soup a couple of times with the hand blender instead of blitzing it fully; this way it makes the soup both creamy and has good bite and texture from the beans and leeks.

Serves 2


  • 1 can 400g cannellini beans, drained
  • 1 leek, finely sliced
  • 3 garlic cloves, roughly chopped
  • 2 tbsp olive oil
  • 1/4 tsp dried oregano
  • 300ml vegetable stock
  • Salt & pepper


  1. Start by frying the leek and garlic in the oil on medium heat for 2-3 minutes.
  2. Add the beans and the seasonings and continue to cook for a couple more minutes.
  3. Pour in the vegetable stock and leave to cook for 10 minutes.
  4. Take off the heat and pulse 2-3 times using a hand blender; serve immediately.

Best served hot.

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