Cannellini bean and leek soup with chilli oil

From River Cottage Veg Every Day! (River Cottage Every Day)

Cookbook

Author(s): Hugh Fearnley-Whittingstall

Page 165

Cuisine: English/Scottish

Course: Soups and Stews

Reviews

1 reviews, average rating 4.0 / 5

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Kestrel

4 years ago

★ ★ ★ ★ ★ 4/5

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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 my homemade chicken stock for my soup, since I’m not a fan of veg stock.

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