for 6 servings
- 1 medium leek
1 tablespoonolive oil
5 ozpancetta (140 g)
2 cupscarrot, diced (220 g)
- 3 stalks celery stalk, sliced
8 ozcremini mushroom, sliced (225 g)
- 3 cloves garlic, minced
- kosher salt, to taste
- 4 sprigs fresh thyme sprigs
14.5 ozdiced tomato (410 g)
4 cupsgreat northern beans, cooked or canned (680 g)
6 cupslow sodium vegetable broth (1.4 L)
- parmesan cheese, freshly grated, for serving
- bread, crusty, for serving
Nutrition InfoPowered by
- Calories 1128
- Fat 100g
- Carbs 87g
- Fiber 9g
- Sugar 21g
- Protein 14g
Estimated values based on one serving size.
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- Trim the root end and the tough, dark green top of the leek and remove any thick outer layers. Cut the leek in half lengthwise, then slice into ¼-inch (6-mm) thick half moons.
- Transfer to a bowl of water and shake around with your fingers to loosen any dirt or grit. Let the leeks sit in the water for a couple minutes to let any grit to sink to the bottom of the bowl. Carefully remove the cleaned leeks from the bowl, leaving the dirty water behind.
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the pancetta and cook until crispy and most of the fat has rendered, about 8 minutes.
- Add the leeks, carrots, celery, mushrooms, and garlic. Season with salt. Cook for 5-6 minutes, until the vegetables have released their juices and begin to soften.
- Add the thyme leaves, tomatoes, beans, and vegetable stock. Stir to combine, then bring to a boil, cover, and cook, stirring occasionally, for 20 minutes until slightly reduced and hot throughout. Season with more salt, to taste.
- Ladle into bowls and top with freshly grated Parmesan cheese. Serve with crusty bread.
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When adding the chopped tomatoes I added around 1tsp of cumin and 1 tsp of turmeric and a sprinkle of dried coriander and let it simmer. Thank me laterrr💖💖
The tips from the nice young lady about adding the extra spices was so very helpful. This recipe was wonderful, I served I to all seven of my beautiful grandchildren and they just gobbled it up.
OMG! Bundle up all, this stew warmed my heart and my little grand babies footsies. It got really cold and I just saw this post and knew that I had to make it. So hearty and delicious!! A great compliment to the kiddies rosy cheeks around the fireplace. Teaching them how to cook has been such a blessing. Thanks tasty❤️
Great recipe! I added the beans at the end after simmering everything for 20 minutes so they wouldn’t get too mushy. Served it with garlic bread and it was a hit with my husband and kids.
Don´t like mushrooms? I use sweet potatoes instead.
DELISH. I added more garlic + rosemary. Also used chicken bouillon cubes instead of vegetable broth because I like to control the water + wanted to boost flavored.
I’d added some parmesan to make it less soupy
So good and filling! As a vegetarian I skipped the bacon and added some more oil and it still turned out great.
This was great. Everything came together perfectly. I just added some garlic and yellow onion. Will be making again on another cold day 😙
I used smoked sausage because I didn’t have pancetta, and added a little garam masala and sriracha! I love this recipe because you can throw in what you have on hand!
Added a pinch of crushed Oregano.
i added bacon and some pulled chicken as well as some chilli😍😍
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