Easy Eats Recipe: Spring Vegetable and White Bean Soup

This lovely marriage of flavours and textures is just right for changeable spring, says Kelly Gibney. Photo: Supplied / Kelly Gibney

This simple weeknight soup has the most gorgeous flavour. The herbs and lemon zest lift the simple ingredients to become something very delicious. Leeks and beans are meltingly tender in the broth while the asparagus and courgettes are added right at the end to retain their bright colour and fresh flavour. It’s a lovely marriage of flavours and textures that is perfect for the season.

Serves 4

Ingredients

2 leeks, white (and light green section), thinly sliced

4 garlic cloves, finely diced

½ tsp dried tarragon

1 tsp dried thyme

1 x 400g can butter beans, drained and rinsed

1 x 400g can cannellini beans, drained and rinsed

6 cups low-salt chicken stock (or vegetable stock)

Zest of 1 lemon

1 bunch thin asparagus, woody end removed, cut into 2cm pieces

2 medium zucchini, halved lengthwise and sliced

Thinly shaved parmesan to serve

Sea salt and cracked black pepper

Olive oil for sauteing
 

Method

Heat a very generous glug of oil in a large saucepan over a medium heat. Add the leeks and a good pinch of salt. Saute gently, without browning, for 10 minutes.

Add the garlic and herbs and cook for a further minute or so. Add the tinned beans, stock and lemon zest. Bring to a boil and then simmer for 15 minutes. Add the asparagus and zucchini and cook for 1 minute.

Remove from the heat. Season generously.

Serve with shaved parmesan.

Kelly Gibney is an Auckland-based food writer, photographer and cookbook author. Her latest book ENJOY: Food worth sharing with the people you love shares delicious and achievable ideas for making every meal memorable. She also shares weekly recipes via her newsletter.