Ingredients
3/4 cup dried navy beans
4 leeks (1/2 pounds), white and light-green parts only
1 teaspoon olive oil
1 medium clove garlic, peeled and thinly sliced
1 medium clove garlic, peeled and thinly sliced
2 tablespoons coarsely chopped flat-leaf parsley
̇ teaspoon finely chopped rosemary leaves
1/2 teaspoon finely chopped thyme leaves
2 large carrots, peeled and cut into ̇-inch dice
2 medium all-purpose potatoes, peeled and cut into ̇-inch dice
1/4 teaspoon freshly ground pepper
8 cups homemade or low-sodium canned chicken stock, skimmed of fat
1 teaspoon salt
1/4 cup finely grated Gruyere cheese
6 half-inch-thick slices country-style bread
1/2 pound fresh spinach, washed, stemmed, and sliced into 1/4-inch strips
1/4 cup fresh chervil, for garnish
Preparation
Place navy beans in a large bowl andadd water to cover. Let soak overnight inthe refrigerator.
Fill a large bowl with cold water. Sliceleeks into 1/4-inch rounds; add to water.Let sit for about 5 to 10 minutes to rid them of dirt and sand. Lift leeks out ofwater and drain in a colander. Set aside.
In a medium, heavy-bottomed stockpot,heat olive oil over medium-low heat. Addleeks and garlic; sauté until translucent,stirring occasionally, about 6 minutes.Add parsley, rosemary, thyme, carrots,potatoes, and pepper. Cover and cook,stirring occasionally, 10 to 15 minutes;lower heat if mixture browns.
Drain beans, discarding soaking liquid.Add beans and stock to vegetables. Cover, bring to a boil, and reduce heat to low;cook until beans are tender, about 40minutes. About 10 minutes before thebeans are done, add salt.
Meanwhile, heat oven to 400 degrees. SprinkleGruyere over bread. Place on a cookiesheet; toast until cheese is melted andgolden, about 10 minutes.
. Add spinach to soup; cook 1 to 2 minutes more. Divide soup among bowls andserve immediately, garnished with chervil,if desired, and Gruyere toast.
