Ingredients

Soup

2 tablespoons olive oil

500g leeks, ends removed and cut crosswise

6 garlic cloves, thinly sliced

1 tablespoon dried oregano

6 cups vegetable stock

2 cans cannellini beans, drained and rinsed

¾ teaspoon fine sea salt, plus more to taste

Za’atar oil

3 tablespoons olive oil

1 tablespoon za’atar

1 tablespoon sesame seeds

1 teaspoon brown sugar

Pinch of salt

Directions

1. In a large soup pot, heat olive oil over medium heat and add the leeks. Cook until softened, about 10 minutes. Add the garlic and oregano and cook until fragrant, another minute or two. Add the vegetable stock, cannellini beans, and salt. Simmer for 30 minutes covered.

2. Heat olive oil in a small saucepan over medium heat. Add the sesame seeds and za’atar and cook for 2-3 minutes, mixing constantly and reducing the heat as necessary to not burn the seeds. Remove from heat and add the brown sugar and a pinch of salt.

3. To serve, ladle soup into bowls and drizzle some za’atar oil over the top.