Inspired by a recipe in Savory, a freebie magazine I found at the supermarket. Serves 4; can be multiplied.
Ingredients
1 large leek, white and light green parts only, washed to remove all dirt
2 tsp olive oil
1 28-oz can cannellini beans
3 cups vegetable broth
1 tsp dried oregano
2 slices cooked bacon or some grated parmesan cheese, optional, for garnish
Directions
Slice the leek into thin slices, and rinse again under cold water to be sure all of the dirt is gone. Drain, and dry in a paper towel.
Heat the oil in a small Dutch oven over low heat. Add two-thirds of the drained leeks (reserve the remaining leeks). Gently sauté the leeks until they are translucent, and just starting to brown.
Add two-thirds of the beans, including the bean liquid from the can (reserve the remaining beans and liquid). Then, pour in the vegetable broth.
Bring the soup to a boil, then reduce the heat to low. Let simmer for 5 minutes.
Remove the pot from the heat, and purée the soup with an immersion blender (or let cool slightly, and transfer the soup to a standing blender or food processor). Return the smooth soup to the Dutch oven, and add the remaining leeks, beans, and the oregano. Bring to a simmer, and let cook for 5 minutes.
Transfer the soup to individual serving bowls, and top (if you wish) with half a slice of bacon.
Serve hot.