Creamy Leek and Butterbean Pesto Soup
with Spinach and Garlic Bread
- Wheat
- Barley
- Cereals containing gluten
- Sulphites
- Milk
- Egg
- Cereals containing gluten
- Rye
- May contain traces of allergens
Ingredients
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
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
When everything's ready, stir half the cheese into the soup.
Taste the soup and season with salt and pepper if needed.
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Rich, creamy, and full of flavour, with the pesto and chilli flakes adding a lovely finishing touch. Some find the cider vinegar noticeable, and a few feel the overall flavour is too one-dimensional without extra seasoning.
- Ease of prep: Quick and straightforward to put together, making it a great choice even for first-time soup makers. Slice the leek into thin rounds rather than lengthwise strips to avoid a stringy texture.
- Suggestions: Consider reducing the crème fraîche if you prefer a lighter result, or blending part of the soup for a smoother consistency. Mashing more of the butter beans, or using a stick blender on half the batch, helps achieve a creamier texture without losing body.
- Next-day meals: The soup keeps well and several people found the flavours improved the following day, making it a great option for lunch the next day.
- Bread: One ciabatta shared between two people is a common point of feedback — adding a second roll or supplementing with extra bread makes the meal feel more complete.
- Pesto: The pesto divides opinion; some love the herby lift it brings, while others prefer to leave it out entirely and still find the soup delicious.
