White Bean, Spinach & Leek Soup
Recipe by: Arlene Jacobs
2 large leeks, thinly sliced – white parts only
2 tbsps. butter or vegetable oil
Salt & black pepper, to taste
1 parmesan rind, or ¼ cup grated parmesan
1/2 tsp. dried oregano
1-1/2 cups white beans, cooked (can be canned)
4 cups raw spinach
6 drops hot sauce
- Sweat the leeks in the butter or oil for about 8 minutes until softened, but not browned. Once the leeks begin to soften, season with salt & pepper.
- Add 1 quart cold water, raise the heat and bring to a boil. Lower heat, add oregano and parmesan, re-season as necessary and simmer for about 30 minutes.
- Add the white beans, spinach and hot sauce and continue to cook, stirring occasionally for about 10 minutes more, until flavor is fully developed. Check seasonings.