---
title: Cacio e Pepe Leek & Cannellini Soup
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/cacio-e-pepe-leek-and-cannellini-soup-68ad7c2ea567f2a94ecb6bc4
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens:
  - Milk
  - Wheat
  - Soy
tags:
  - Veggie
  - New Ingredient
  - Culinary Discoveries
rating: 0.0
rating_count: 0
source_chef: Daniel Kim
review_highlights:
  - theme: Flavor
    text: Many loved the hearty, comforting taste, though some found it too peppery
  - theme: Ease of prep
    text: Instructions needed clarification on heat settings and cooking times
image: "https://images.recipes.furrysalamander.com/cacio-e-pepe-leek-cannellini-soup.avif"
---
Adjust oven rack to top position and preheat oven to 450°F. Wash and dry all produce. Trim, rinse, and thinly slice @leeks{2%units}. Dice @potatoes{2%units} into quarter-inch pieces. Halve @ciabatta bread{1%unit}. Quarter @lemon{1%unit}. Set aside @cream sauce base{1%unit}, @garlic powder{1%tsp}, @parmesan cheese{½%cup}, @mozzarella cheese{½%cup}, @cannellini beans{15%oz}, @butter{3%tbsp}, @olive oil{1%tbsp}, @water{1½%cups}, @black pepper{2%tsp}, and @salt{1¼%tsp}.

Heat 1 tbsp butter and a drizzle of olive oil in a #medium pot{} over medium heat. Add leeks; cook, stirring occasionally, until softened and slightly browned ~{5%minutes}. Turn off heat and transfer leeks to a #small bowl{}. Wipe out pot.

In pot used for leeks, combine cannellini beans with their liquid, potatoes, cream sauce base, half the mozzarella cheese, half the parmesan cheese, half the garlic powder, 1½ cups water, 2 tsp black pepper, and 1¼ tsp salt. Cover and cook, stirring occasionally, until potatoes are tender and mixture has thickened ~{10%minutes}. Transfer leeks back to pot; stir to combine.

While soup cooks, in a second #small bowl{}, combine remaining garlic powder and 2 tbsp butter. Microwave until butter has melted ~{30%seconds}. Stir to combine.

Place ciabatta bread, cut sides up, on a #baking sheet{}; drizzle with garlic butter. Top with remaining mozzarella cheese and remaining parmesan cheese. Bake on top rack until browned and cheese melts ~{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 remaining lemon wedges on the side.