Creamy Leek and Butter Bean Pesto Soup
with Spinach and Garlic Bread
Nothing's better for warming up in winter than a hearty soup. In this 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.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Leek
4 unit(s)
Garlic Clove
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
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
Nutritional information
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 in the creme fraiche. 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 the chilli flakes (add less if you'd prefer things milder).
Serve the garlic bread on the side.
Enjoy!
