Cacio e Pepe Leek & Cannellini Soup
with Cheesy Garlic Bread
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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.
