Cannellini bean and leek soup with chilli oil

Page 165

Cuisine: English/Scottish | Course Type: Soups and Stews

(1 review)

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This makes a tasty and nutritious soup, and it’s easy to put together. I used small red beans instead of the cannellini beans (soaked overnight in lightly salted water, then added to soup and simmered 40 minutes). I made my own chilli oil and also added a whole bunch of fresh spinach at the end. I used chicken stock for my soup, since I’m not a fan of veg stock.

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