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Creamy Leek and Butterbean Pesto Soup

with Spinach and Garlic Bread
4.5(863)
Sam Richards
Sam RichardsUpdated on December 23, 2025
Get 50% off 1st box + free dessert for 3 months!
Get 50% off 1st box + free dessert for 3 months!
Calories
: 
706 kcal
Protein
: 
23.4g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Barley
  • Cereals containing gluten
  • Sulphites
  • Milk
  • Egg
  • Cereals containing gluten
  • Rye
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Leek

4 unit(s)

Garlic Clove

1 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten, Cereals containing gluten, Rye, May contain traces of allergens)

1 carton(s)

Butter Beans

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

15 grams

Vegetable Stock Paste

150 grams

Creme Fraiche

(Contains: Milk)

40 grams

Baby Spinach

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

32 grams

Pesto

(Contains: Milk)

1 pinch

Chilli Flakes

Not included in your delivery

1 tbsp

Olive Oil for the Garlic Bread

1 tsp

Sugar

300 milliliter(s)

Water for the Soup

Energy (kJ)2955 kJ
Energy (kcal)706 kcal
Fat43.5 g
of which saturates20.7 g
Carbohydrate45.8 g
of which sugars10.8 g
Dietary Fibre13.7 g
Protein23.4 g
Salt3.7 g
Potassium231 mg
Calcium39 mg
Iron0.4 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Garlic Press
•Large Saucepan
•Baking Tray
•Sieve
•Potato Masher

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally.

2

Meanwhile, halve the ciabatta and lay onto a baking tray, cut-side up. Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Set aside.

Drain and rinse the butter beans in a sieve.

3

Stir the remaining garlic and cider vinegar into the leek. Fry to 1 min. Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

Add the butter beans to the pan and roughly mash half of them using a potato masher or the back of a fork. Stir in the vegetable stock paste and water for the soup (see pantry for amount). Bring to the boil, then simmer until the sauce has thickened slightly, 4-5 mins. 

4

Bake the garlic bread on the top shelf of your oven until golden, 4-5 mins.

Meanwhile, stir the creme fraiche and spinach into the soup. Cook until wilted and piping hot, 1-2 mins.

5

When everything's ready, stir half the cheese into the soup. 

Taste the soup and season with salt and pepper if needed. 

6

Divide the soup between bowls. Drizzle over the pesto and top with the remaining cheese and the chilli flakes. 

Serve with the garlic bread on the side.

Enjoy!

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