Vegetable soup

Leek and bean soup

Course Soup
Servings 4 people


  • 1 leek white part finely chopped
  • 2 garlic clove crushed
  • 2 400g tin diced tomatoes
  • 2 400g tin of cannellini beans rinsed
  • 100 g silverbeet 2 cups shredded
  • wholegrain baguette quartered, then halved
  • 60 g Cheddar cheese 1/2 cup grated
  • 4 tablespoons reduced-fat sour cream


  • Spray a large saucepan with oil and cook leek over medium heat for 4 minutes, until softened. Spray pan with a little more oil, add garlic and cook for 1 minute. Add tomatoes and 4 cups water. Bring to the boil, reduce heat and simmer, uncovered, for 10 minutes.
  • Add beans and silverbeet to pan and cook for 5 minutes, or until silverbeet wilts. Top soup with sour cream and serve with cheesy bread.
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