White Bean-and-Leek Soup

Ingredients

  • 2 1-inch thick slices of rustic white bread
  • Kosher salt and freshly ground pepper
  • 10 1/2-ounce cans cannellini beans
  • 1 tablespoon(s) extra-virgin olive oil
  • 0.25 cup(s) freshly grated Parmigiano-Reggiano cheese
  • 4 leeks and light green parts only
  • 4 tablespoon(s) unsalted butter
  • + 2 more ingredients
    • 2 thyme sprigs
    • 6 cup(s) low-sodium chicken broth

Preheat the oven to 350°. On a rimmed baking sheet, toss the bread cubes with the olive oil and season with salt and pepper. Toast until golden brown, about 10 minutes. Set aside to cool. In a large saucepan, melt the butter. Add the leeks and thyme and cook over moderate heat, stirring frequentl...

View full recipe at Food & Wine

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