protein option, I decided to mix in some white cannellini beans to boost the protein and fiber content of the dish. Once they are fully pureed, you can’t even tell that they’re in there! Not that I would mind…I certainly love cannellini beans in any dish, but I also like that this recipe allows the eater to indulge in a comforting winter favorite without sacrificing nutrition the traditional flavor. Note: I like to leave the potato peels on in dishes like this. The skin of any type of root vegetable is packed with nutrition, and I feel it makes the dish heartier (just make sure they’re well-scrubbed!) But if you prefer peeled veggies, go right ahead! Serves 6-8. Ingredients:
2 tbsps. butter or olive oil4 leeks, trimmed and diced2 lbs. Yukon gold potatoes, diced4 cups vegetable stock2 cups 1% milk1 (15 oz.) can cannellini beans, drained1/2 tsp. salt1 tbsp. dried thymeFreshly ground black pepper, to taste
What to do:
In a large pot, heat the butter or olive oil over medium heat. Add the leeks and sauté until just translucent, about five minutes.Add the potatoes, vegetable broth, thyme, salt and pepper to the pot and bring to a simmer, cook until the potatoes are tender, 15-20 minutes.Meanwhile, combine the beans and one cup of milk in a blender. Blend until the beans are fully pureed.Once the potatoes are tender, carefully transfer about half of the soup to the blender containing the bean mixture and continue to puree. If you prefer a fully-pureed soup, go ahead and blend the entire mixture (you may need to work in batches or use an immersion blender).Return the mixture to the large pot. Add the remaining cup of milk to reach desired consistency. Return to a simmer.Serve with crusty bread and enjoy your meatless meal!
