* 2 leeks, trimmed, cleaned, and thinly sliced * 2 tbsp extra virgin olive oil * 1 small yellow onion, diced * 6 cloves garlic, minced * 1 tsp ground coriander * 1/2 tsp red pepper flakes (optional) * 12 oz yellow baby potatoes, roughly chopped * 2 cans cannellini beans, drained and rinsed * 5 cups good quality vegetable broth * 1 tbsp fresh thyme * 2 sprigs fresh sage * 2 bay leaves * Zest and juice of 1/2 a lemon or more to taste * 2 cups baby spinach * Kosher salt and fresh black pepper to taste
**Garlic Scallion Oil**
* 1/4 cup parsley, minced * 2 green scallions, thinly sliced * 1 garlic clove, grated * Zest of 1 lemon * 3 tbsp extra virgin olive oil
**To Serve**
* Toasted bread
###Instructions
1. Heat the oil in a large Dutch oven or soup pot over medium-low heat. When hot, add the leeks and onions along with a generous pinch of salt and sauté for about 8 mins or until soft.
1. Add in the garlic and sauté for about 1 min until fragrant then stir in the coriander and red pepper, sauteing together with the onion mix for 2 mins.
1. Pour in the potatoes, beans, broth, and thyme and give everything a big stir to combine.
1. Add the bay leaf and sprigs of sage on top then bring the soup to a boil before reducing the heat to a simmer. Give the broth a taste and add additional salt and pepper to taste if needed. Cover the pot and allow the soup to cook for 20-25 mins or until the potatoes are fork tender.
1. While the soup is cooking, prep the scallion oil. To a bowl add the parsley, scallions, garlic, lemon zest, oil and a pinch of salt. Stir to combine then set aside.
1. When ready to serve, discard the sage and bay leaves then portion out the soup into bowls. Add a small spoonful of the scallion oil to stir into each bowl. Optional: Toast some bread and brush it with the garlic scallion mixture before serving alongside the soup and enjoy.
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###Ingredients
**Soup Base**
* 2 leeks, trimmed, cleaned, and thinly sliced
* 2 tbsp extra virgin olive oil
* 1 small yellow onion, diced
* 6 cloves garlic, minced
* 1 tsp ground coriander
* 1/2 tsp red pepper flakes (optional)
* 12 oz yellow baby potatoes, roughly chopped
* 2 cans cannellini beans, drained and rinsed
* 5 cups good quality vegetable broth
* 1 tbsp fresh thyme
* 2 sprigs fresh sage
* 2 bay leaves
* Zest and juice of 1/2 a lemon or more to taste
* 2 cups baby spinach
* Kosher salt and fresh black pepper to taste
**Garlic Scallion Oil**
* 1/4 cup parsley, minced
* 2 green scallions, thinly sliced
* 1 garlic clove, grated
* Zest of 1 lemon
* 3 tbsp extra virgin olive oil
**To Serve**
* Toasted bread
###Instructions
1. Heat the oil in a large Dutch oven or soup pot over medium-low heat. When hot, add the leeks and onions along with a generous pinch of salt and sauté for about 8 mins or until soft.
1. Add in the garlic and sauté for about 1 min until fragrant then stir in the coriander and red pepper, sauteing together with the onion mix for 2 mins.
1. Pour in the potatoes, beans, broth, and thyme and give everything a big stir to combine.
1. Add the bay leaf and sprigs of sage on top then bring the soup to a boil before reducing the heat to a simmer. Give the broth a taste and add additional salt and pepper to taste if needed. Cover the pot and allow the soup to cook for 20-25 mins or until the potatoes are fork tender.
1. While the soup is cooking, prep the scallion oil. To a bowl add the parsley, scallions, garlic, lemon zest, oil and a pinch of salt. Stir to combine then set aside.
1. When ready to serve, discard the sage and bay leaves then portion out the soup into bowls. Add a small spoonful of the scallion oil to stir into each bowl. Optional: Toast some bread and brush it with the garlic scallion mixture before serving alongside the soup and enjoy.
[Source](https://www.instagram.com/reel/DDLX3g1MRsU/)