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Add a photoServings: 1
Ingredients
- 3 lrg Leeks
- 5 x Z dry butter beans
- 1 dsh White wine vinegar Vegetable stock Lemon juice Fresh minced parsley Black pepper
Directions
- Soak beans in water overnight, boil till fairly tender (about 1.5 hrs depending on age of beans). Cut leeks into slices and saute/fry in a little water and vinegar. Add in beans, a mix of bean water and vegetable stock about twice volume of solids, and simmer for about 30-40 min. Reserve a few beans and leek pcs for texture and puree the rest. Return pcs to soup and stir in seasonings to taste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 9g | |
| Calories 5 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 15mg | 0% |
| Total Carbs 1.12g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.31g | 0% |
| Protein 0.12g | 0% |
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