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–+ servings

Spring Leek and White Bean Stew

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Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4

Equipment

  • Large stock pot

Ingredients

  • 2 tbsp olive oil
  • 1 leek, sliced, soaked in water to remove grit, dried and chopped
  • 2 garlic cloves
  • Salt and pepper to taste
  • 2 carrots, peeled and sliced into thin rounds
  • 2 celery stalks, sliced thin
  • 1/2 cup dino kale (or whatever kale you have on hand), de-stemmed and chopped
  • 1 tsp dried thyme
  • 1/2 tsp dried red pepper flakes
  • 1 15-ounce can or box of white beans, with soaking liquid
  • 4 cups stock (I used chicken stock, but you can use vegetable stock to make this a vegan meal)

Instructions

  • Place the olive oil in a large stock pot and turn the heat to medium.
  • Add the leek and garlic, season with salt and pepper, and allow to cook until leeks are soft and garlic is fragrant, about 3 minutes.
  • Add carrots, celery and kale, stir to combine, then add dried thyme and red pepper flakes, and allow to cook for about another 7 minutes or until carrots are softening up.
  • Add the white beans with their soaking liquid and stir to combine, then add stock.
  • Bring to a boil, then lower heat to a vigorous simmer and allow to cook and reduce with the lid off for about 25 minutes.
  • Taste and season with more salt and pepper if desired; ladle into bowls and serve hot.