I find Jamie Oliver’s recipes to be consistently easy to prepare and consistently delightful. This soup is no exception. You get a lot of veggies and a lot of flavor with little fat and a short cook time. Leeks and rosemary make this little soup delightful; the peas and spinach are icing on the cake.
The only thing I really altered from the recipe is skipping the bacon, which he also suggests you might do. I also added a little more stock (about 1.5 quarts as opposed to 1 quart he suggests). I’ve rewritten the recipe below so you won’t have to do the metric – customary conversion. None of the measurements need to be exact. I didn’t really meausre the peas; I just poured in about half of a one-pound bag.
Enoy this soup – I plan on adding it to my regular cold weather soup rotation.
Jamie Oliver’s Vegetable and Bean Soup
- 1-2 sprigs rosemary, leaves plucked and finely chopped
- 2-3 garlic cloves, thinly sliced
- 2 leeks, cut in half lengthwise, washed well, and then thinly sliced
- 3 carrots, peeled and thinly sliced into rounds
- 3 celery stalks, thinly sliced
- 1, 6oz bag baby spinach
- 8oz frozen peas (half of a one pound bag)
- 15 oz can of no-salt white beans
- 1.5 quarts of low sodium vegetable or chicken stock
- olive oil
- salt and pepper
- Heat a large pot with a good glug of olive oil over medium heat. Add the rosemary and cook until fragrant, 1-2 minutes. Add the leeks, carrots, celery, and garlic and cook until soft, about 10-15 minutes.
2. Add one quart of stock and beans (including the bean liquid). Bring to a boil and reduce to a simmer for 20-30 minutes.
3. Add the spinach and peas. Add about 1/2 quart of stock to thin down the soup slightly. Cook 3-5 minutes until the spinach is wilted and the peas are warm. Season to taste with salt and pepper. Serve.