Creamy, earthy beans and plenty of greens make this delicately lemony soup satisfying enough for a light meal. Just serve it with some good crusty bread—or a sandwich, if you’re really hungry.
Look for mature spinach, rather than the baby variety for this soup (baby spinach wilts down to practically nothing when cooked).
This was a really good low sodium soup that was super quick and easy and packed with a lot of flavor. It is easily adaptable to your taste. I only used 2 leeks, half the spinach, and added some shredded chicken. I also used no salt added chicken stock so I could control the 'salt to taste'. I did use only 2 tsp of lemon juice which was still enough to brighten the flavors if your not to crazy for strong lemon flavor. Really good soup and makes a fabulous presentation.
Loved this soup! I used swiss chard from our garden in place of the spinach, and added parm rather than gruyere, but otherwise went by the recipe. It was more than the sum of its simple parts. And so easy!
This was delicious and easy. We are vegan, so used a “no-chicken” broth. Still YUM! The lemon is a must. Don’t skip the lemon.
Excellent! I added a dash of lemon/pepper seasoning for extra flavor.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.