Cannellini bean and leek soup with chile oil from River Cottage Veg: 200 Inspired Vegetable Recipes (page 165) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • eliza on March 26, 2022

    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 agree that you could do without the oil, and still have a good soup.

  • Rutabaga on December 28, 2016

    This is a great, super simple soup to pull together quickly. I used dried herbs and didn't have the chance to make any chile oil, but it was still good. Using dried herbs makes it a real pantry-friendly meal; you only need fresh leeks. It's also perfect for a make-ahead meal or feeding a large group.

  • Zosia on October 07, 2014

    Very herby, flavourful soup that's suitable for a weeknight it comes together so quickly. I used store-bought chile oil that everyone could add to their own bowl to taste (or omit altogether - the soup was good without it)

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