White Bean & Leek Soup

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Ingredients:

• 2 tbsp MOV Wild Mushroom & Sage Olive Oil
• 2 large leeks, sliced
• 2 cloves garlic, minced
• 2 medium Yukon Gold, peeled and diced
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable or chicken stock
• 1 tsp fresh thyme
• Salt and pepper, to taste
• Pinch of NHHS Sweet Smoked Paprika
• MOV Sicilian Lemon White Balsamic for finishing

Directions:
In a large pot, heat olive oil over medium heat. Add leeks and a pinch of salt cooking until softened but not browned. Stir in garlic for 30 seconds until fragrant.

Add diced potatoes, white beans, thyme, and stock. Bring to a boil, then reduce heat to a simmer. Cover and cook 20–25 minutes, until potatoes are tender.

For a creamy soup, use an immersion blender to partially blend, leaving some texture, or blend half the soup in a blender and return it to the pot.

Taste and adjust with salt, pepper, and smoked paprika.
Ladle soup into bowls. Drizzle with olive oil and finish with a splash of Sicilian lemon white balsamic for brightness.

Enjoy with warm crusty bread.

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