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White Bean and Leek Soup with Garlic Breadcrumbs
Ingredients
  • 2 tbsp olive oil
  • 1 leek, halved and thinly sliced
  • 2 celery sticks, finely chopped
  • 2 garlic cloves finely chopped
  • 1 tsp fresh thyme leaves
  • ¼ tsp crushed chillies (optional)
  • 2 x 400g tins cannellini beans, drained and rinsed
  • 1 vegetable stock pot, made up to 1 ltr
  • 1 bay leaf
  • ½ sweetheart cabbage, roughly shredded
  • 125g baby spinach
  • subheading: For the lemon and garlic breadcrumbs:
  • 2 tbsp olive oil
  • 2 garlic cloves, peeled and left whole
  • 5g fresh thyme leaves
  • 2 slices brown bread, blitzed into crumbs (60g)
  • ½ lemon, zested
Steps
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