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Ramp and White Bean Soup

A short season, a garlicky punch, a bowl worth rushing for.
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Cook Time 35 minutes
Servings: 4 servings
Course: Soups
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 bunch ramps wild leeks, bulbs and leaves separated and chopped
  • 2 tbsp olive oil
  • 1 carrot diced
  • 2 15 oz cans white beans, drained and rinsed
  • 4 cups vegetable stock
  • 1 parmesan rind optional
  • Salt and pepper to taste
  • Crusty bread to serve

Method
 

  1. Heat olive oil in a pot over medium heat. Add the chopped ramp bulbs and carrot, cooking until softened, about 5 minutes.
  2. Add the white beans, stock, and parmesan rind if using. Bring to a simmer.
  3. Cook for 15 minutes to let the flavours meld, mashing some of the beans against the pot to thicken the broth.
  4. Stir in the chopped ramp leaves and cook 2 minutes more, until wilted.
  5. Remove the parmesan rind, season to taste, and serve with crusty bread.