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Author Notes: This soup is creaminess, delicious and super satisfying! I had bought some frozen chopped leeks from Trader Joes and wanted to get some use out of them; so I threw the leeks together with a few other ingredients and wahla! The deliciousness in a bowl was born! —Always A Twist
- 2 teaspoons Olive oil
- 1 teaspoon Butter
- 1/4 piece White onion, chopped
- 1/3 cup Carrots (about 6-7 baby carrots)
- 1 cup Frozen leeks
- 1 piece Zucchini = 3/4 chopped + 1/4 minced and/or ribboned (see Notes)
- 4.5 cups Water
- 1/2 cup Cannellini beans (see Notes)
- 1/4 cup Fresh parsley (loosely packed)
- 1 tablespoon Pesto
- 1 piece Laughing Cow Light Creamy Swiss Cheese triangle
- 3 pinches Salt (to taste)
- 3 pinches Pepper (to taste)
- Heat olive oil and butter in a soup pot.
- Add onion and allow to sweat for 3 minutes on medium heat.
- Next, add in carrots and frozen leeks and saute for 5-6 minutes.
- Once leeks look like they have thawed, add a pinch of salt to flavor the vegetables.
- Add in zucchini and water.
- Allow everything to come to a light boil. Place a lid on your pot and simmer for 15 minutes.
- Add in 1/3 cup of the cannellini beans (please see Notes).
- Simmer for an additional 5 minutes with lid on.
- Transfer everything into a blender along with the parsley, pesto and Laughing Cow cheese.
- Blend until smooth (I used my Vitamix and blended for 3 minutes on high).
- Transfer back to soup pot.
- Roughly chop the remainder of the cannellini beans and add to the soup (please see Notes).
- Add salt and fresh pepper to taste.
- When serving, pour soup into bowl and garnish as shown in the picture either with minced zucchini and/or zucchini ribbons.
- *Zucchini Note: Roughly chop 3/4 of the zucchini to put into the soup pot to boil with the other vegetables. With the remainder 1/4 zucchini, mince or ribbon for garnish (you can use a vegetable peeler to make ribbons - but make sure you are careful! It is easy to cut yourself doing this!) **Cannellini Beans Note: If you like a complete smooth texture for your soup, add all of the cannellini beans to the soup pot. However, if you would like to create a little bit of texture in your soup, you can add 1/3 cup of the beans to the soup pot and take the remainder and roughly chop them. Add the chopped cannellini beans into the soup after everything has been pureed. ***Laughing Cow Cheese Note: This adds creaminess to your soup without the fat from typical cream!
- This recipe was entered in the contest for Your Best Recipe with Green Stuff