White Bean & Saffron Leek Soup

This deeply nourishing soup combines creamy white beans, delicate leeks, and a therapeutic dose of saffron for an anti-inflammatory, soul-warming meal. Finished with a vibrant Pistachio Pistou, this dish offers a perfect balance of richness, depth, and brightness, all while supporting you and your family's mental well-being. 

Serves 4

Soup Ingredients:

• 2 tablespoons extra-virgin olive oil

• 1 leek, washed and roughly chopped (white parts only)

• 2 celery stalks, roughly chopped

• 2 garlic cloves, peeled and roughly chopped

• 2 jars (13 oz each) Jovial cannellini beans, drained and rinsed

• 4 cups organic chicken or vegetable broth

• 1 sprig fresh rosemary

• 2 sprigs fresh thyme

• 4 Kinder Thoughts® saffron capsules 

• Sea salt and freshly ground black pepper, to taste

Pistachio Pistou Ingredients:

• ½ cup raw pistachios, shelled

• 1 cup fresh basil leaves (or a mix of basil and parsley)

• 1 small garlic clove, minced

• ¼ cup extra-virgin olive oil

• Zest of ½ a lemon

• 1 teaspoon fresh lemon juice

• Sea salt and freshly ground black pepper, to taste

Instructions:

Make the Soup:

1. Sauté the aromatics: In a stockpot or Dutch oven, heat the olive oil over medium heat. Add the leek, celery, and garlic. Cook, stirring occasionally, until fragrant and translucent, about 4 to 5 minutes.

2.  Infuse with saffron: Open and empty 4 Kinder Thoughts® saffron capsules into the pot, stirring to combine.

3. Simmer the beans: Add the drained cannellini beans and broth. Stir well, then add the rosemary and thyme. Bring to a gentle simmer for 15 to 20 minutes, allowing the flavors to meld.

4. Blend for a smooth texture: Remove the thyme and rosemary sprigs. Use a handheld immersion blender or transfer to a high-speed blender. Puree until smooth and creamy.

5. Season and serve: Adjust seasoning with sea salt and freshly ground black pepper.

Make the Pistachio Pistou:

1. Blend the ingredients: In a food processor or mortar and pestle, combine the pistachios, basil, garlic, and lemon zest. Pulse a few times until finely chopped.

2. Incorporate the oil: Slowly drizzle in the olive oil while blending until a smooth yet textured consistency forms.

3. Finish with seasoning: Stir in the lemon juice, and season with sea salt and black pepper to taste. Adjust consistency with a bit more olive oil if needed.

4. Serve & store: Use immediately, or store in an airtight container in the fridge for up to 3 days.

To Serve:

Ladle the soup into bowls and swirl a spoonful of Pistachio Pistou on top.
Enjoy this creamy, saffron-infused soup balanced by the bright, nutty flavors of the pistou.