Ingredients
2 large leeks
1 pound baby potatoes, or Yukon gold potatoes
1/2 pound asparagus
2 tablespoons olive oil
2 large cloves garlic
4 cups vegetable stock
1 (15-ounce) can cannellini beans
1 cup peas, fresh or frozen
2 cups greens, such as baby kale or spinach, arugula
1/4 cup Spinach Pesto
Kosher salt, for seasoning
Black pepper, for seasoning
Grated parmesan, for serving
Garlic bread, for serving
Instructions
- Do this bit of prep before you start: trim the leeks and cut them in half. Rinse very well or soak the halves in a bowl of water to remove any visible dirt between the layers, then drain and pat dry. Cut the leeks into thin half-moons. Halve the baby Yukon potatoes that are larger than an inch or cube larger potatoes into 1-inch pieces. Trim the asparagus and cut it into 1-inch pieces.
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Heat a large pot or Dutch oven over medium heat. Add the olive oil, followed by the leeks. Cook, stirring frequently until the leeks are very tender and just beginning to brown, about 10 minutes total.
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Add the potatoes to the pot and stir to coat with the oil and leeks. Pour in the vegetable stock and add ½ teaspoon kosher salt. Cover the pot and bring to a simmer, about 12 minutes.
- While the soup is coming to a simmer, drain the can of chickpeas and prep the remaining ingredients for the pot: measure your peas, grate some Parm, and get your garlic bread in the oven, if serving.
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When the soup is boiled, remove the lid and begin to check the potatoes for doneness. They should be tender before adding the remaining ingredients.
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When the potatoes are tender add the asparagus, beans, peas, pesto, and greens. Cook for just 2 minutes more before removing from the heat. Taste and season the soup with additional salt and pepper, as desired.
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Serve the soup hot with lots of parmesan and garlic bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 35 minutes