Hearty White Bean and Veggie Soup (with croutons)

I love this time of year in Canada with all the fall/winter produce. It’s the perfect opportunity to create a variety of nourishing soups. There are so many different soups to make. The possibilities are truly endless. One of my favourite veggies to add to soups are leeks. They are so flavourful and are a part of the onion family. I could honestly eat a bowl of them on their own, ha!

Hearty White Bean and Veggie Soup (with croutons)

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Prep Time:10 minutes mins

Cook Time:1 hour hr

Total Time:1 hour hr 10 minutes mins

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 leek stalk chopped (see notes for how to chop)
• 1 small white onion finely chopped
• 2 large cloves garlic minced
• 2 large carrots peeled and chopped
• 2 celery stalks chopped
• 1 cup diced sweet potato
• 4 cups chicken broth or vegetable broth
• 1 can crushed tomatoes
• 1/3 cup dry green French lentils soaked in filtered water for at least 15 minutes and then drained and rinsed well
• 3 cups filtered water*
• 1 can navy beans drained, rinsed well
• 1 can cannellini beans drained, rinsed well
• 1 tablespoon coconut aminos
• 1 tablespoon balsamic vinegar
• Sea salt + pepper to taste
• 2 bay leaves
• 2 cups shredded kale
• 2 pieces of sliced rye or sourdough bread
• 1 tablespoon extra-virgin olive oil
• Generous pinch of sea salt black pepper, garlic powder and dried oregano

Instructions

• In a medium sized pot, add olive oil, minced garlic, onion and leeks on medium heat. Sauté for 3-4 minutes or until onion and leeks soften. Add a little bit of chicken broth if needed.
• Add the carrots and celery, and sauté for 7-8 minutes or until they soften. Add a little bit more chicken broth if needed.
• Add salt and pepper to season. 
• Add the rest of the chicken broth and crushed tomatoes and stir.
• Add the lentils and sweet potato and stir again.
• Add the balsamic vinegar, coconut aminos and bay leaves.
• Simmer on low-medium heat for about 20 minutes and then add the navy beans and cannellini beans and stir. Cook for another 10 minutes.
• Add the shredded kale and cook for another 10 minutes.
• Serve in your favourite soup bowl and top with croutons.
• Store in the fridge in an airtight container for up to 4 days or freeze for 2-3 months.
• Enjoy!
• Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
• Cut bread into desired shape and put in a bowl with olive oil, sea salt, black pepper, onion powder and oregano. 
• Toss to coat.
• Spread out on baking sheet and bake for about 10 minutes.