Leek and Cannellini Bean Soup from The Mediterranean Family Table

We can’t think of a better meal to enjoy on a cold winter evening, than this Leek and Cannellini Bean Soup from The Mediterranean Family Table by Dr. Angelo Acquista. His recipe is flavorful and hearty, with vegetables, beans, and cheese, in a light chicken stock. It’s easy to make and even better, healthy!

The Mediterranean Family Tableon sale now, contains a wealth of helpful information, including how to make healthier eating choices; instill good habits in kids that will last a lifetime; and buy, store, and cook ingredients fundamental to the Mediterranean diet. Purchase a copy of The Mediterranean Family Table from your favorite retailer now.

Leek and Cannellini Bean Soup

Leek and Cannellini SoupThis soup is a terrific choice for those over sixty, as it’s abundant in nutrients one especially needs later in life. These include healthy plant protein (older adults are prone to protein insufficiency), fiber, vitamin K, potassium, lysine to aid in calcium absorption, and folate to help reduce homocysteine levels, which are a major risk factor for heart disease. And of course, all soups are soft and so are a favorite for anyone with dental difficulties.

Serves 4

  • ½ cup extra-virgin olive oil
  • 2 cups chopped leeks
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup diced turnip
  • ½ tablespoon salt
  • 6 cups chicken stock or water
  • 1½ (14-to 16-ounce) cans cannellini beans, drained and rinsed (about 2½ cups)
  • ¼ cup grated Parmigiano cheese
  1. In a large pot, put ¼ cup of the oil over high heat and heat until it shimmers. Add the leeks and sauté for 2 minutes.
  2. Add the carrots, celery, turnip, and salt and cook for another 2 minutes. Add the chicken stock and bring the soup to a boil. Lower the heat, cover the pot, and simmer for 20 minutes.
  3. Add the cannellini beans and simmer for another 2 minutes.
  4. Ladle the soup into bowls. Sprinkle each portion with cheese and drizzle with a tablespoon of olive oil.

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