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White Bean, Leek and Carrot Soup...Soup is on this month!

White Bean, Leek and Carrot Soup...Soup is on this month!

This delicious soup gets it flavor from sautéing all your vegetables with herbs and garlic before adding either, vegetable, chicken or meat broth

Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 4
Author whatsmickeycooking


  • 2 Tbls Extra virgin olive oil
  • 3 Garlic cloves, peeled and crushed or smashed
  • 2 large Leeks (4 cups chopped)
  • 1 Hot red pepper or red pepper flakes to taste
  • 3 cups Chopped carrots
  • 2 cups Chopped celery
  • 4 cups White cannellini beans canned, drained
  • 6 cups Vegetable, chicken or beef broth
  • handful Fresh Italian Flat leaf parsley chopped
  • handful Fresh thyme leaves
  • Sea salt and fresh ground pepper to taste


  1. Cut the leeks in half, rinse well as leeks are filled with sand. Cut into 1/4 wide slices

  2. Peel and chop the carrots into 1/4"- 1/2" pieces

  3. Clean and chop the celery into 1/4-1/2" pieces

  4. Chop your herbs, set aside

  5. In a soup pot, add garlic, hot pepper and olive oil, lightly brown the garlic, on medium low heat

  6. When the garlic is golden, add the leeks, stirring, continue cooking until the leeks begin to soften,  the add the carrots, celery, parsley, thyme, salt and pepper.  Stirring, saute for a few minutes.

  7. Add the drained beans, then pour the broth into the pot, bring the liquid to a boil, then turn to a low heat and simmer for 60-80 minutes.  Soup is ready when the vegetables are soft.

  8. If you like serve with parmesan cheese