Serves: 4
Total Calories: 335

2 tablespoons extra virgin olive oil
5 cloves garlic thickly sliced
4 cups coarsely chopped potatoes
4 cups water
2 1/2 cups cooked navy beans
1 bay leaf
3 cups coarsely chopped wild leeks
1 1/2 teaspoons dried oregano
1 teaspoon sea salt or to taste
1/2 cup coarsely chopped parsley

1. Heat the oil in a 6-quart stockpot over medium heat. Add the garlic and potatoes and sauté for 5 minutes, or until the garlic is fragrant.

2. Add the water, navy beans, and bay leaf to the pot. Increase the heat and bring to a boil. Reduce the heat to medium-low and simmer covered for 25 minutes, or until the potatoes are soft.

3. Add the leeks and oregano, and continue to simmer another 2 minutes, or until the leeks turn bright green. Stir in the sea salt.

4. Carefully ladle some of the soup into a blender until it is half full, and purée until smooth. Pour the purée into a large bowl and continue to blend the remaining soup.*

5. Return the puréed soup to the pot and simmer over medium heat until heated through. Adjust the seasonings, if desired.

6. Ladle the hot soup into bowls, garnish with parsley, and serve.

* If you have a hand blender, you can purée the cooked soup right in the pot.

FYI . . .
Wild leeks, also called ramps, are quick cooking and garlicky good. They resemble young scallions with a small bulb and tender green leaves that fan out like tiny tulips.

Nutritional Facts:

Serves: 4
Total Calories: 335
Calories from Fat: 60

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