Potato and Bean Soup

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A simple bean and potato soup with white beans, leeks, lemon, and lots of fresh herbs. Cozy, light, and perfect with crusty bread.

¼ cup extra-virgin olive oil
2 large leeks, white and light green parts only, halved lengthwise and thinly sliced
3 garlic cloves, minced
3 cups cooked cannellini beans (or 2 15-oz cans, drained and rinsed)
1 pound baby Yukon Gold potatoes, sliced into rounds (about ¼-inch thick)
1 parmesan rind (optional)
4 cups unsalted chicken stock
1 cup frozen peas
1/4 cup grated parmesan
1 lemon, zested and halved
1/4 cup finely chopped flat-leaf parsley
2 tbsp finely chopped fresh chives
toasted country bread (for serving)

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Heat olive oil in a large pot over medium heat. Add leeks, season with salt and pepper, and cook until leeks are soft but not browned, about 5 minutes.
Stir in garlic and cook until fragrant, about 30 seconds.
Stir in beans, potatoes, parmesan rind (if using), and chicken stock. Bring soup to a boil and reduce to a gentle simmer, season with salt and pepper, and cook until potatoes are very soft, 25- 30 minutes.
Fish out and discard parmesan rind. Stir in frozen peas and cook 2 minutes until bright green. Remove from heat and stir in grated parmesan, lemon zest, juice of half a lemon, parsley, and chives.
Serve hot with a drizzle of peppery olive oil.

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Find it online: https://www.withspice.com/blog/potato-and-bean-soup/