Sopa de Legumes

🧂 Ingredients

• ¼ cup olive oil

  (extra virgin)
• 1½ cups onion

  (sliced)
• 3 teaspoon garlic

  (minced)
• 2 large leeks

  (roughly chopped)
• 4 medium potatoes

  (white potatoes peeled and roughly chopped - or use Russet or yellow potatoes)
• 3 large carrots

  (peeled and finely diced)
• 2 cups winter squash

  (or pumpkin, peeled and roughly chopped)
• 8 cups vegetable broth
• 19 oz white kidney beans

  (aka cannellini beans, drained and rinsed)
• 1-2 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon salt

  (to taste)
• ½ teaspoon ground black pepper

  (to taste)
• 4 cups baby spinach

  (washed)

Instructions

• 1 In a Dutch oven or large, heavy-bottomed pot, heat ¼ cup olive oil over
  medium-high heat.
• 2 Once hot, add 1½ cups onion and 3 teaspoon garlic and sauté until the onions
  start to soften. Then, add 2 large leeks and saute until the leeks have shrunk.
• 3 Add 4 medium potatoes, ⅔ of your 3 large carrots, 2 cups winter squash, 8 cups
  vegetable broth, half of your 19 oz white kidney beans, 1-2 bay leaf, 1 teaspoon
  dried thyme,1 teaspoon salt½ teaspoon ground black pepper.
• 4 Increase the heat in order to bring the soup up to a boil. Then, reduce the heat
  to medium-low, place a lid on the pot, and let it simmer for 20 minutes.
• 5 Remove the lid and use an immersion blender to (carefully) blend the soup until
  it is nice and smooth. Then, add your remaining carrots and white kidney beans,
  then replace the lid, and continue to simmer for about 10 minutes.
• 6 Add 4 cups baby spinach and turn off the heat. Leave the soup, covered, for 10
  minutes.
• 7 Remove the lid and stir the soup before serving immediately while hot.

Nutrition Info