Leek and Butter Bean Soup with Rosemary Croutons

🧂 Ingredients

• 30 Oz Butter Beans

  boiled
• 6 Leeks

  whites into 3/4″ rings, chiffonade greens
• 1 Red Onion

  thinly sliced
• 1 Cup Fresh Parsley
• 4 Cups Vegetable broth
• 2 Tbsp Apple Cider Vinegar
• Salt

  to taste
• Black Pepper

  to taste
• 2 Tbsp Extra Virgin Olive Oil
• French Country style bread

  Cut into 1" cubes
• Olive Oil
• Salt

  to taste
• Black Pepper

  ground (to taste)
• Rosemary
• Lemon Zest
• Fresh Parsley

  Roughly chopped
• Walnuts
• Truffle Oil

Instructions

• 1 In a large pot over medium heat, add extra virgin olive oil along with red
  onions. Saute until onions are softened.
• 2 Add the greens of the leeks, and cook until softened.
• 3 Add the white parts of the leeks and gently stir to avoid breaking up the rings
  or separating them. Gently stir and cook until slightly softened.
• 4 Add the butter beans, vegetable stock, salt, and black pepper. Cover and bring
  to a boil.
• 5 Boil for 5 minutes and check for doneness by cutting the whites of the leek.
• 6 Once done, turn off the heat and add apple cider vinegar along with fresh
  parsley. Check for seasoning and adjust as desired.
• 7 Serve with croutons, walnuts, more fresh parsley, and a drizzle of truffle oil.
• 8 Cut french bread into roughly 1″ cubes.
• 9 Transfer the bread to a foil lined air fryer tray.
• 10 Drizzle with Olive Oil, salt, and black pepper. Stir to coat all pieces with Oil
  and seasoning.
• 11 Bake at 400F until golden brown.
• 12 10 minutes before croutons are done, spray or rub the fresh rosemary with oil
  and add to the air fry to toast.
• 13 Remove croutons and rosemary from oven and allow to cool.
• 14 Crush the rosemary, and sprinkle on top of croutons along with lemon zest and
  toss.
• 15 Enjoy 🙂

Nutrition Info