Ingredients
- 3 large leeks
- 125g/5oz dried butter beans
- dash of vegan white wine vinegar
- vegetable stock
- lemon juice
- fresh chopped parsley
- black pepper
Directions
Soak beans in water overnight, boil until fairly tender (about 1.5 hours
depending on age of beans). Cut leeks into slices and saute in a little
water and vinegar. Add beans, a mixture of bean water and vegetable stock
about twice volume of solids, and simmer for about 30-40 minutes. Reserve a
few beans and leek pieces for texture and puree the rest. Return pieces to soup
and stir in seasonings to taste.