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Ingredients

  • 500g dried white beans
  • 4 tbsp olive oil
  • 3 medium leeks, white and tender green parts, washed well and chopped
  • 5 celery stalks, chopped
  • 3 garlic cloves, finely chopped
  • 3 carrots, peeled or scrubbed and diced small
  • 1200ml good-quality vegetable stock
  • 1.5 tsp fresh rosemary, chopped, or 1 tsp dried
  • Salt and freshly-ground black pepper, to taste
  • Juice of half a lemon
  • 30g grated Parmagiano-Reggiano or Asiago cheese (optional)

Method

  • STEP 1
    Soak beans in plenty of water overnight, then drain and rinse well.
  • STEP 2
    Heat 2 tablespoons of the oil in a heavy-bottomed soup pot and add leeks. Cook for 5 minutes, stirring frequently, until leeks begin to soften.
  • STEP 3
    Add celery, garlic, and carrots and cook, stirring frequently, for 10 minutes. Add stock, rinsed beans, herbs, salt, and pepper. Bring soup to a boil, then cover, reduce heat, and allow to simmer over low heat for 1 - 2 hours until the beans are cooked.
  • STEP 4
    If you prefer your soup more creamy, puree a third of the soup in a blender and pour back into the pot. Taste and add the lemon juice, and more salt and pepper if needed.
  • STEP 5
    Ladle soup into individual bowls. Top each portion with some of the remaining olive oil and sprinkle with cheese, if desired.
  • STEP 6
    Serve with a huge hunk of crusty wholegrain bread and glass of red wine!
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