Creamy leek & bean soup

Creamy leek & bean soup

  • 1
  • 2
  • 3
  • 4
  • 5
(15 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4

This healthy, low-fat soup is based on the classic leek and potato, but cannellini beans replace the potatoes – as they contribute to your 5-a-day

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal218
  • fat6g
  • saturates1g
  • carbs26g
  • sugars7g
  • fibre6g
  • protein12g
  • salt0.9g


  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 600g leeks, well washed and thinly sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1l hot vegetable bouillon
  • 2 x 400g cans cannellini beans, drained
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

  • 2 large garlic cloves, finely grated
  • 100g baby spinach
  • 150ml full-fat milk


  1. Heat the oil in a large pan, add the leeks and cook on a low-medium heat for 5 mins. Pour in the bouillon, tip in the beans, cover and simmer for 10 mins.

  2. Stir in the garlic and spinach, cover the pan and cook for 5 mins more until the spinach has wilted but still retains its fresh green colour.

  3. Add the milk and plenty of pepper, and blitz with a stick blender until smooth. Ladle into bowls and chill the remainder.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
29th Mar, 2020
I thought this was quite nice/fine. It didn't blow my mind but then I didn't expect it to! It suited my purposes perfectly: I had loads of leeks in the garden that needed eating to make way for summer veg; I also had some chard and kale in the garden (which I used instead of spinach) that likewise needed eating up (I put the chard and kale in at the same time as the beans); plus due to the Covid-19 crisis/food shortages, I can no longer buy single pints of milk (and I can't even finish that up before it goes off) so it used lots of milk. I added loads of black pepper - 50 turns of my pepper mill. I was making it for the freezer but a) it smelled so nice and b) I ran out of time so didn't have time to cook dinner, so I have had a portion tonight (with part baked bread finished off in the oven) so winner, winner in my book.
Adam Ryan
8th Jun, 2019
I added a teaspoon of dried thyme to this soup, at the stock stage, and it improved the flavour. I have made it lots of times, to take to work for lunch, but it's a fairly average, bland, but healthy soup without some tweaking. Lots of black pepper and thyme certainly helped.
22nd Jan, 2017
It tasted a bit like thin mushy peas. The kids were not very keen. I'd recommend the watercress and celeriac soup for a healthy, much tastier alternative at 255 calories.
21st Jan, 2017
I really enjoyed this soup! I accidentally bought two 300g tins of beans instead of 400g, so I added one small chopped potato to thicken it up a bit. Other than that, I followed the recipe exactly and it was great! I disagree with the comments about it being bland - you could really taste the garlic and the leeks in mine. 5 stars, would definitely make again.
10th Jan, 2017
I made the leek and spinach soup this morning and I must confess it's the first soup I have ever made. It was also possibly the simplest thing I have ever made, great in itself but also absolutely delicious! I live in Italy and being able to buy the ingredients locally made it even more pleasurable.
10th Jan, 2017
While it is filling, I also find it quite bland, adding plenty of salt helps but still not as good as the classic leek and potato.
fit21red's picture
9th Jan, 2017
Made this morning and thought it might be horrible with the beans, but I'm tucking into a bowl for my dinner and you can't taste them, so easy to make and tasty!! I tried to rate it four stars, but problem on site :-((( Thank you
8th Jan, 2017
A tasty soup, even my kids who are quite fussy and unadventurous about soup enjoyed it and asked for seconds. My son spiced his up a bit with some chilli flakes sprinkled on top. Site won't let me rate it, but I'd go 4 stars.
7th Jan, 2017
Reading some of the comments, I thought this might be a bit bland - however it turned out lovely and tasty! I used a chicken and a vegetable stock cube as I didnt have any boullion in. I also added garlic to the leeks. Really nice, will make again.
5th Jan, 2017
This was a bit thin and tasteless for my liking, had to add salt to make it taste of much and that defeats the purpose of the healthiness.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?