Soup: Italy – Brodo Di Fagioli Bianchi (White Bean Broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 large leeks, trimmed, halved lengthwise, thoroughly cleaned
2 tbsp (30 ml) olive oil, plus more for finishing
1 tbsp (14 g) unsalted butter (optional)
2 cloves garlic, thinly sliced
1 / 3 cup (80 ml) dry white wine or dry sherry
4 cups (960 ml) low-sodium chicken or vegetable stock
1 can (15 oz (425 g)) cannellini beans, drained and rinsed
4 sprigs fresh thyme, plus extra leaves for garnish
1 bay leaf
1 small piece Parmesan rind (optional)
1 tsp (5 ml) lemon zest, finely grated
1 tbsp (15 ml) fresh lemon juice, plus more to taste
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tbsp (6 g) chives, thinly sliced (garnish)

Show original ingredient measurements

2 large leeks, trimmed, halved lengthwise, thoroughly cleaned
2 tbsp (30 ml) olive oil, plus more for finishing
1 tbsp (14 g) unsalted butter (optional)
2 cloves garlic, thinly sliced
1 / 3 cup (80 ml) dry white wine or dry sherry
4 cups (960 ml) low-sodium chicken or vegetable stock
1 can (15 oz / 425 g) cannellini beans, drained and rinsed
4 sprigs fresh thyme, plus extra leaves for garnish
1 bay leaf
1 small piece Parmesan rind (optional)
1 tsp lemon zest, finely grated
1 tbsp (15 ml) fresh lemon juice, plus more to taste
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tbsp (6 g) chives, thinly sliced (garnish)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Char the leeks: Heat a dry skillet or grill pan over medium-high. Brush the cut sides of the leeks with a little olive oil and cook cut-side down until deeply browned in spots, 3–4 minutes. Let cool slightly, then slice crosswise into 1/2-inch (1.27 cm) pieces.
Build the base: In a medium pot, warm the olive oil and butter (if using) over medium heat. Add the leeks with a pinch of salt and cook, stirring, until softened and sweet, 5–6 minutes. Stir in the garlic and cook 30–60 seconds until fragrant.
Deglaze: Pour in the wine and simmer, scraping up any browned bits, until reduced by about half, 1–2 minutes.
Simmer: Add the stock, cannellini beans, thyme sprigs, bay leaf, and Parmesan rind (if using). Bring to a gentle simmer and cook 12–15 minutes to marry flavors.
Blend partially: Remove and discard thyme sprigs, bay leaf, and rind. Scoop out about 1 cup (240 ml) of the soup and puree until smooth, then return to the pot (or briefly pulse with an immersion blender) to create a lightly creamy body while keeping it brothy.
Finish: Stir in the lemon zest and juice. Season to taste with salt and black pepper, adjusting acidity with a splash more lemon if desired.
Serve: Ladle into warm bowls. Garnish with chives and a few fresh thyme leaves, plus a light drizzle of olive oil.

Char the leeks: Heat a dry skillet or grill pan over medium-high. Brush the cut sides of the leeks with a little olive oil and cook cut-side down until deeply browned in spots, 3–4 minutes. Let cool slightly, then slice crosswise into 1/2-inch pieces.
Build the base: In a medium pot, warm the olive oil and butter (if using) over medium heat. Add the leeks with a pinch of salt and cook, stirring, until softened and sweet, 5–6 minutes. Stir in the garlic and cook 30–60 seconds until fragrant.
Deglaze: Pour in the wine and simmer, scraping up any browned bits, until reduced by about half, 1–2 minutes.
Simmer: Add the stock, cannellini beans, thyme sprigs, bay leaf, and Parmesan rind (if using). Bring to a gentle simmer and cook 12–15 minutes to marry flavors.
Blend partially: Remove and discard thyme sprigs, bay leaf, and rind. Scoop out about 1 cup of the soup and puree until smooth, then return to the pot (or briefly pulse with an immersion blender) to create a lightly creamy body while keeping it brothy.
Finish: Stir in the lemon zest and juice. Season to taste with salt and black pepper, adjusting acidity with a splash more lemon if desired.
Serve: Ladle into warm bowls. Garnish with chives and a few fresh thyme leaves, plus a light drizzle of olive oil.