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This rich and creamy white bean soup with leeks, pearl barley and pesto is so easy to make - just one pan needed - and full of hearty delicious flavours! Recipe on thecookandhim.com #vegansoup #whitebeansoup #vegansouprecipe

White Bean Soup with Leeks and Pesto

Prep: 10 mins | Cook: 30 mins | Total: 40 mins | Quantity: 2 servings

Ingredients

1 tablespoon oil
2 tablespoons (30g) vegan butter
1 leek – finely sliced
4 cloves garlic – peeled and crushed
juice of 1 lemon
3 cups (750ml) vegetable broth or stock
1/4 cup (60ml) white wine
1 x 400g can butterbeans (or other cooked white beans)
3/4 cup (90g) pearl barley
1/2 cup (125ml) vegan cream
salt and pepper
2 tablespoons vegan pesto
vegan parmesan shavings (optional)

Instructions

  1. In a large saucepan melt together the butter and oil
  2. Add the sliced leek and saute 2-3 minutes, stirring occasionally until just softened
  3. Add the garlic and cook another minute, stirring
  4. Add the lemon juice, broth/stock, wine and pearl barley, give a quick stir then bubble over a medium heat for 20-25 minutes, stirring from time to time, until the barley is plump and soft
  5. Stir in the beans and cream and season to taste
  6. Scoop into warmed serving bowls, dollop on a couple of spoonfuls of pesto and scatter over the vegan parmesan shavings
  7. Serve immediately with lots of crusty bread!

Notes

  • Chill and store any leftovers in the fridge or freezer

Recipe by The Cook & Him at https://thecookandhim.com/recipes/white-bean-soup-with-leeks-and-pesto/