- YIELD: 6 Servings
- PREP: 5 mins
- COOK: 30 mins
- READY IN: 35 mins
Ingredients
- 1 tbsp safflower oil
- 2 leeks, washed and sliced-6 cups of water
- 2 can cannellini beans, rinsed and drained
- 2 cup swiss chard sliced finely
- 1/2 tsp fresh rosemary sprigs
- 1/4 cup fresh basil
- 1/2 cup fresh parsley
- 1 garlic clove, minced
Instructions
- Heat the safflower oil and saute the leeks until soft- about 10 minutes
- Add the water, beans, chard, herbs and garlic, and bring to the boil
- Reduce heat, and simmer for 15 minutes
- Using a hand held blender, process half of the mixture (or use a food processor/blender)
- Cook for a further 5 minutes, and add sea salt and pepper to taste
- Serve with chilli oil, or chilli flakes, and plenty of crusty bread
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