Bean-a-leekie

After making Chef John’s fabulous Cock-a-leekie a few weeks ago my husband and I were discussing if there was a good way to make it vegetarian. At first I dismissed it, since it is such a simple soup and our ideas seemed to get too far away from that. I thought trying to work too many ingredients into the broth and making something like seitan seemed to ruin the beauty of its simplicity. But I could not get the idea out of my mind. So after some experimentation I present bean-a-leekie. It keeps the simplicity by being, essentially, a bean and leek soup, thickened with your choice of rice or barley. I use mushrooms to achieve that savory meatiness that would be missing by using regular vegetable stock. While it is not a facsimile, I think it overall has the same feeling.

Ingredients:

5-6 dried mushrooms (I used shiitake, but I think porcini would work well too.)

4-5 prunes

2 large leeks

2 mushrooms stock cubes or pots (optional but recommended)

Salt

Pepper

⅓ cup rice or barley

3 x 400g (14oz) cans of cannellini beans

1. In a large pot combine 2.5 liters (2.5 quarts) of water with the mushrooms, prunes, and the dark tops of the leeks, rinsed well to remove dirt. Set over medium heat and bring to a simmer for 30 minutes, then shut off the heat and leave to steep for at least another 30 minutes.

2. While the stock simmers, split the leeks and cut into half-inch pieces.

3. Drain the stock into another vessel over a colander and discard the spent mushrooms, prunes, and leek tops. Return the stock to the original pot.

4. Over medium heat add the stock cubes if using or 1 tsp salt, along with the leeks and rice or barley. Bring to a simmer for 20 minutes, then add the beans and simmer for an additional 10 minutes.

5. Add pepper and more salt to taste, I recommend starting with ½ tsp of freshly ground pepper. Then serve.

Not the most colorful, but still very tasty!