Cacio e Pepe Leek & Cannellini Soup
with Cheesy Garlic Bread
- Soy
- Wheat
- Milk
Inspired by the traditional Roman pasta dish cacio e pepe, this dish combines salty cheese and punchy black pepper to give creamy cannellini bean soup an elevated spin. Sautéed leeks give the soup a subtle oniony sweetness, while garlicky, buttery cheesy ciabatta bread adds the perfect crunch!
Ingredients
2 unit
Leeks
1 unit
Lemon
1 unit
Ciabatta Bread
(Contains: Soy, Wheat)
12 ounce
Potatoes
4 ounce
Cream Sauce Base
(Contains: Milk)
1 teaspoon
Garlic Powder
3 tablespoon
Parmesan Cheese
(Contains: Milk)
½ cup
Mozzarella Cheese
(Contains: Milk)
1 unit
Cannellini Beans
Not included in your delivery
Salt
Pepper
Olive Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Trim and discard root ends and dark green tops from leeks; halve lengthwise. Rinse thoroughly, removing any grit between layers; pat dry with paper towels. Lay flat and thinly slice leeks crosswise into strips. Dice potatoes into ¼-inch pieces. Halve ciabatta. Quarter lemon.
• Heat 1 TBSP butter (2 TBSP for 4 servings) and a drizzle of olive oil in a medium pot (large pot for 4) over medium heat. Add leeks; cook, stirring occasionally, until softened and slightly browned, 4-5 minutes. • Turn off heat; transfer leeks to a small bowl. Wipe out pot.
• In pot used for leeks, combine beans and their liquid, potatoes, cream sauce base, half the mozzarella, half the Parmesan, half the garlic powder, 1½ cups water, 2 tsp pepper, and 1¼ tsp salt (3 cups water, 4 tsp pepper, and 2½ tsp salt for 4 servings). Cover and cook, stirring occasionally, until potatoes are tender and mixture has thickened, 7-10 minutes. • Transfer leeks back to pot; stir to combine.
• While soup cooks, in a second small microwave-safe bowl, combine remaining garlic powder and 2 TBSP butter (4 TBSP for 4 servings). Microwave until butter has melted, 30 seconds. Stir to combine.
• Place ciabatta, cut sides up, on a baking sheet; drizzle with garlic butter. Top with remaining mozzarella and remaining Parmesan. Bake on top rack until browned and cheese melts, 5-7 minutes. • Halve cheesy garlic bread on a diagonal.
• Divide soup between bowls and top with a squeeze of lemon juice. Serve with cheesy garlic bread and any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the hearty, comforting taste, though some found it too peppery; consider reducing pepper to 1 tsp or less 🌶️.
- Ease of prep: Instructions needed clarification on heat settings and cooking times; potatoes often required longer than stated to become tender.
- Suggestions: Try adding chicken, sausage, or bacon for extra protein; some enjoyed blending part of the soup for a smoother texture.
- Leftovers: Several noted the soup tasted even better the next day, with flavors melding nicely for reheating.
- Modifications: Consider adding extra vegetables like carrots or mushrooms; some boosted flavor with stock concentrates or herbs.
Reviews from our home cooks
This is now probably my favorite soup of all time from anywhere. I love getting soups from here and adding an extra can of beans or some chicken or other protein to stretch it for another bowl or two. For this one I seared two chicken breasts and then chopped them up to add to the soup! Delish!
LEEKS! We got sent some really nice leeks. Leek and potato soup is one of my favs and the added beans and lemon is perfect for leaving summer and entering autumn. This was fantastic. It would only be better with a bacon option or ham that can be cubed into it.
I don't normally cook with leeks but this soup was delicious! The potatoes and beans balanced out the flavors perfectly, adding carbs and protein. I would cook this again in a heartbeat!
Yum, please continue to add different veggies like the leeks. This was like an elevated onion soup. I loved this and it was very easy and filling.
So delicious! We really enjoyed this. We did modify it slightly with caramelizing the onions, adding a pinch of nutmeg and blending 1/4 of the boiled soup then adding it back into the pot.
This hit the spot on a cool autumn day! I added some finely chopped carrots to the soup and topped with bacon. Delicous! I will definitely make again.
This was easy and very good. However the recipe calls for 2 tsp pepper which seemed a lot when I was adding it and a little much when eating. Pretty salty too. I would choose this again but reduce S&P (if I remember).
Need to watch salt level. This amount of salt is a little to much but delicious. Remind people to turn the heat back on when leeks are readded. How do we prevent the cheese from falling to the bottom of pot and sticking? Probably stay and stir.
Loved the idea (different and Cacio E Pepe is one of my favorite Roman pastas) but 2 tsp of pepper is way too much! I only used 1 tsp and it was still too peppery. I have cooked a lot and never used even 1 tsp of pepper for two servings.
This was a really great soup but the recipe directions were all off. It was surprising to just add the potatoes halfway through-it was not enough time go cook them down to the softness you want for soup. We think adding a direction to season and steam the potatoes in the microwave -like the loaded potato soup recipe-would make a lot more sense. It turned out delicious and we were sent beautiful leeks, it just took a while to cook down those potatoes
