Name: Leek + Butter Bean Soup with Rosemary Croutons
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300g sourdough bread or GF bread if using, cut into 3cm cubes; 60g or 4 tbsp olive oil; 5 stalks of rosemary; 1 red onion, roughly diced; 1-1.2kg, about 6 leeks, whites sliced into 1-2cm rounds, green part shredded; 1 litre stock, or 2 stock cubes dissolved in 1 litre hot water; 1 jar of Queen Butter Beans - with their bean stock; 1-2 tbsps cider vinegar; 25g parsley, finely chopped; Lemon zest, optional on croutons or soup

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

bean-recipe-leek-butterbean-soup-with-rosemary-croutons-boldbeancos

Ve G*

Rated 5.0 stars by 1 users

Leek, Butterbean Soup with Rosemary Croutons

Joe Woodhouse

A quick and easy soup which is also VERY comforting. This one ticks all the boxes, HUGE thanks to the legend that is Joe Woodhouse who let us share this #beanspo on our website for all you champs to enjoy, in collaboration with www.britishleeks.co.uk. Joe is an incredible chef, recipe writer and photographer. You can check out more of his amazing recipes here.

Photo credits: Xanthe Gladstone

Feeds: 4

Takes: 25 minutes

Ingredients

300g sourdough bread or GF bread if using, cut into 3cm cubes
60g or 4 tbsp olive oil
5 stalks of rosemary
1 red onion, roughly diced
1-1.2kg, about 6 leeks, whites sliced into 1-2cm rounds, green part shredded
1 litre stock, or 2 stock cubes dissolved in 1 litre hot water
1 jar of Queen Butter Beans - with their bean stock
1-2 tbsps cider vinegar
25g parsley, finely chopped
Lemon zest, optional on croutons or soup

Made with:
Butter Beans

These are the most ridiculously creamy, big, juicy butter beans you will find on this planet. We see them as the "creme de la creme" of the bean world. Try them tossed through a puttanesca sauce or with a fresh basil pesto - they're packed full of natural protein so great for flexitarians.

Directions

step 1
Set the oven to 220C/200C Fan/Gas 7. Place a large oven tray in the oven to heat. Toss the bread in 4tbsp of oil and a good pinch of salt in a large mixing bowl. Coat well. Remove the tray from the oven and spread out the oiled bread evenly. Add the rosemary to the mixing bowl and cover in any remaining oil. Return the tray to the oven for 15 minutes. Then give the tray a shake and rotate 180 degrees in the oven, cook for a further 10 minutes. Add the rosemary and cook for a final 5 minutes.
step 2
Meanwhile in a pan that will fit everything heat 2tbsp oil over a medium heat. Add the onion and cook for 5 minutes. Add in the leeks and stir to combine. Cook for a further 2 minutes. Then add the stock and beans, bring to a simmer. Once the leeks are tender check the seasoning and add salt and the vinegar to your taste.
step 3
Remove the croutons from the oven. The croutons should be crisp and browned. Once cool enough to handle pull the rosemary leaves from the branches and crumble between your fingers over the croutons. Mix to combine and place on a serving dish.
step 4
Once ready to serve stir through the parsley and either portion into individual bowls or serve the pan at the table for everyone to get stuck into.