Description
Light yet satisfying French-inspired spring vegetable soup with leeks, potatoes, white beans, and spinach, finished with a bright fresh basil-garlic pistou. Comforting, clean-tasting, and ready in about 30 minutes with just one pot. Naturally vegetarian and gluten-free, it’s perfect for weeknights, make-ahead lunches, or a simple dinner with crusty bread.
Ingredients
For the soup
3 tbsp extra-virgin olive oil
2 large leeks, white and light green parts only, thinly sliced and rinsed
2 celery stalks, thinly sliced
4 garlic cloves, thinly sliced
2 medium russet potatoes, peeled and ½-inch diced
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
1 tbsp herbes de Provence
½ tsp fine sea salt, plus more to taste
½ tsp black pepper
6 cups low-sodium vegetable stock (plus a splash more as needed)
2 cans (14 oz each) white beans, drained and rinsed
2 cups baby spinach
2 tbsp fresh lemon juice (optional, to finish)
For the pistou
2 cups packed fresh basil leaves
1–2 garlic cloves
½ tsp sea salt
⅓ cup extra-virgin olive oil
Instructions
Warm the pot
Heat the olive oil in a heavy 5–6 qt Dutch oven or soup pot over medium heat.Sauté aromatics and potatoes
Add the leeks, celery, garlic, potatoes, thyme, herbes de Provence, salt, and pepper.
Cook, stirring often, for 10–12 minutes, until the leeks are translucent and the potatoes just begin to soften and look slightly glossy at the edges.Build the broth
Splash in a few tablespoons of vegetable stock and scrape up any browned bits from the bottom of the pot.Simmer the soup
Pour in the remaining vegetable stock and add the white beans.
Bring to a lively simmer, then cook for 10–12 minutes, or until the potatoes are fork-tender but not falling apart.Thicken gently
Use the back of a spoon to mash some of the beans and potatoes against the side of the pot, then stir them back in to lightly thicken the broth while keeping it brothy.Add greens and brightness
Stir in the baby spinach and cook for 1–2 minutes, just until wilted.
Add the lemon juice if using, and taste; adjust salt and pepper as needed.Make the pistou (while soup simmers)
In a mortar and pestle or mini food processor, combine the garlic and salt and mash to a paste.
Add the basil leaves and pound or pulse until finely chopped.
Slowly stream in the olive oil, stirring or pulsing, until you have a loose, spoonable sauce.Finish and serve
Ladle the hot soup into bowls.
Top each bowl with a generous spoonful of pistou and let it sit for 1–2 minutes so the flavors mingle before serving.
Garnish with extra basil, a drizzle of olive oil, or a sprinkle of chili flakes if desired.
Notes
Use low-sodium stock so you can control the seasoning at the end.
Substitute leeks with sweet onion or shallots if needed.
White beans can be swapped for chickpeas; add extra stock if the soup thickens as it sits.
Add seasonal vegetables like green beans, peas, zucchini, or asparagus during the simmering step.
For a creamier texture, blend about 1 cup of soup and stir it back in, or add a spoonful of plain yogurt off the heat (temper first).
For lighter soup, use less olive oil in the pistou and increase the spinach or other green vegetables.
Great for meal prep: the soup thickens slightly and tastes even better the next day—thin with a splash of stock or water when reheating.
Nutrition information is an estimate per serving and will vary with exact ingredients and brands.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: One-pan stovetop
- Cuisine: French, Provençal