Leeks, white beans and potatoes are sautéed with garlic as the broth is seasoned with a basil garlic paste. This dish begins with everyday ingredients and elevates them to a sensational soup. This recipe comes to us from Toni of Toni’s Treehouse.
- 6 cloves garlic
1/4 cup fresh basil
2 tablespoons olive oil
- a little olive oil or cooking spray, for the pot
2 leeks, cleaned and chopped
2 potatoes, peeled and diced
2 cups fresh white beans
4 cups low sodium vegetable stock
- salt and pepper, to taste
Using a mortar and pestle, a food processor or a knife and cutting board, crush or pulse 4 of the garlic cloves into the basil until a paste forms. Place the paste into a bowl, add the olive oil and stir.
Prepare a pot with a light coating of olive oil or cooking spray. Sauté the remaining 2 cloves of garlic over medium-high heat for 1-2 minutes, or until garlic begins to become fragrant. Add the leeks, potatoes and beans and stir to combine.
Add the vegetable stock to the pot. Bring to a boil, cover and simmer for about 30 minutes, or until potatoes and beans are fully cooked.
Add the garlic basil mixture to the soup, season with salt and pepper to taste and enjoy.