White bean Soup with leeks, potatoes and green olives

A fresh gluten-free soup with a gourmet garnish.

By GOURMETKOSHERCOOKING.COM
June 27, 2011 15:49
1 minute read.
Yogurt-roasted eggplant soup

Yogurt-roasted eggplant soup 311. (photo credit: Barry A. Kaplan)

 
X

Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later

WHITE BEAN SOUP WITH LEEKS, POTATOES, AND GREEN OLIVES
Serves 6 as a first course

3 tablespoons extra-virgin olive oil
2 leeks (about 8 ounces), trimmed and rinsed well, chopped roughly
3 garlic cloves, peeled and crushed
1 sprig of fresh rosemary
2 russet or Yukon Gold potatoes (about 12 ounces), peeled and sliced 1/2-inch thick
6 cups best-quality vegetable stock (or filtered water plus 1 bouillon cube)
2 (15.5-ounce) cans cannellini beans, drained and rinsed
1 Parmesan rind (optional)
1/2 teaspoon salt (or more) and freshly ground black pepper to taste

Be the first to know - Join our Facebook page.


Garnish:
1/2 can (3 ounces) pitted green olives, drained
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Chopped rosemary

1. For the soup, heat the oil in a large pot over medium-high heat. Add the leeks, garlic, and rosemary sprig and cook, stirring occasionally, until softened and fragrant but not browned, about 5 minutes.

2. Add the potatoes and broth and bring to a boil. Lower the flame to simmer and add the beans. Add salt and pepper to taste. Cook until the liquid has reduced and the potatoes are very soft, about 30 minutes.

3. Allow to cool slightly, remove the rosemary and Parmesan rind, and then blend the soup in batches until very smooth, adding extra broth if necessary. Transfer the soup to a pot and keep warm while you prepare the Garnish.

4. Rinse out the blender and add the olives. With the blender running, pour in the oil to form a coarse purée.

5. To serve the soup, ladle it into bowls and dot with a little green olive purée and balsamic vinegar. Sprinkle with chopped rosemary.

Join Jerusalem Post Premium Plus now for just $5 and upgrade your experience with an ads-free website and exclusive content. Click here>>

Related Content

Cooking class
June 11, 2014
Cooking Class: Lump it, love it

By NERIA BARR