One Pot Creamy Leek and Butter Bean Pesto Soup
with Spinach and Garlic Bread
- Wheat
- Barley
- Cereals containing gluten
- Sulphites
- Milk
- Egg
- Nuts
- Cashew nuts
- Cereals containing gluten
- Rye
- May contain traces of allergens
- Peanut
Nothing's better for warming up with than a hearty soup. In this One Pot Creamy Leek and Butter Bean Pesto Soup, crushing half of the butter beans is the trick to thicken up the soup, with cheese and creme fraiche adding creamy richness.
Ingredients
1 unit(s)
Leek
4 unit(s)
Garlic Clove
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
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)
30 grams
Basil Pesto
(Contains: Nuts, Cashew nuts, Milk May contain traces of: Peanut)
1 sachet(s)
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
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7 for the ciabatta.
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 for 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 into the soup. Add spinach to the pan a handful at a time 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 your bowls.
Drizzle over the pesto and top with the remaining cheese and chilli flakes (add less if you'd prefer things milder).
Serve the garlic bread on the side.
