Cacio e Pepe Leek & Cannellini Soup

🥘 Ingredients

• black pepper
• butter
  1 tbsp
• cannellini beans
  2 unit
• ciabatta bread
  4 unit
• cream sauce base
  8 oz
• garlic powder
  2 tsp
• leeks
  4 unit
• lemon
  1 unit, 1
• mozzarella cheese
  2 c
• olive oil
• paper towels
• parmesan cheese
  12 tbsp
• potatoes
  24 oz
• salt

🍳 Cookware

• medium pot
• medium pot
• baking sheet

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce.
2. 

   2

   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 bread . Quarter lemon .

   leeks: 4 unit, paper towels, potatoes: 24 oz, ciabatta bread: 2 unit, lemon: 1 unit
3. 

   3

   Heat butter (2 TBSP for 4 servings) and a drizzle of olive oil in a medium pot over medium heat. Add sliced leeks; cook, stirring occasionally, until softened and lightly browned, ⏱️ 4 minutes to ⏱️ 5 minutes . Turn off heat; transfer leeks to a small bowl. Wipe out the medium pot .

   butter: 1 tbsp, olive oil
4. 

   4

   In the same pot used for leeks, combine cannellini beans and their liquid, the diced potatoes , cream sauce base , half the mozzarella cheese , half the parmesan cheese , half the garlic powder , 1½ cups water, 2 tsp black pepper , and 1 tsp salt . Cover and cook, stirring occasionally, until potatoes are tender and mixture has slightly thickened, ⏱️ 7 minutes to ⏱️ 10 minutes . Remove from heat and stir in the softened leeks.

   cannellini beans: 2 unit, potatoes, cream sauce base: 8 oz, mozzarella cheese: 1 c, parmesan cheese: 6 tbsp, garlic powder: 2 tsp, black pepper, salt
5. 

   5

   While soup cooks, in a second small bowl, combine remaining garlic powder and 2 TBSP butter (4 TBSP for 4 servings). Microwave until butter is melted, ⏱️ 30 seconds . Stir to combine.
6. 

   6

   Place ciabatta bread cut sides up on a baking sheet ; drizzle with the garlic butter mixture. Top with the remaining mozzarella cheese and remaining parmesan cheese . Bake on top rack until golden and cheese melts, ⏱️ 5 minutes to ⏱️ 7 minutes . Halve the cheesy garlic bread on a diagonal.

   ciabatta bread: 2 unit, mozzarella cheese: 1 c, parmesan cheese: 6 tbsp
7. 7

   Divide soup between bowls and squeeze lemon slit over the top. Serve with the garlic bread and any remaining lemon wedges on the side.

   lemon: 1