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Hearty White Bean Stew



for 6 servings

  • 1 medium leek
  • 1 tablespoon
    olive oil
  • 5 oz
    pancetta (140 g)
  • 2 cups
    carrot, diced (220 g)
  • 3 stalks celery stalk, sliced
  • 8 oz
    cremini mushroom, sliced (225 g)
  • 3 cloves garlic, minced
  • kosher salt, to taste
  • 4 sprigs fresh thyme sprigs
  • 14.5 oz
    diced tomato (410 g)
  • 4 cups
    great northern beans, cooked or canned (680 g)
  • 6 cups
    low sodium vegetable broth (1.4 L)
  • parmesan cheese, freshly grated, for serving
  • bread, crusty, for serving

Nutrition Info

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  • Calories 1128
  • Fat 100g
  • Carbs 87g
  • Fiber 9g
  • Sugar 21g
  • Protein 14g
  • Estimated values based on one serving size.

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  1. 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.
  2. 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.
  3. 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.
  4. Scroll for more content

  5. 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.
  6. 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.
  7. Ladle into bowls and top with freshly grated Parmesan cheese. Serve with crusty bread.
  8. Enjoy!



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