Leek, Fennel & White Bean Stew

This recipe is an easy-go to for me, and as a leek-lover, I was overjoyed to see them in the availability for this coming week so I had to celebrate! I eat this dish with a slice of sourdough usually, but it could be mixed into pasta, served with rice, polenta, or just eaten on its own -- thats why I love it!

This dish could also be frozen which makes it an easy thing to cook now with summer produce and save for a cold winter day.

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Leek, Fennel & White Bean Stew

Ingredients:

2–3 leeks, cleaned and thinly sliced (use the white bottom part)

1 bulb fennel, trimmed and thinly sliced

3–4 cloves garlic, minced

Olive oil or butter for cooking

4 cups vegetable or chicken broth

2 cups cooked white beans (cannellini or great northern)

1 bay leaf

½ tsp red pepper flakes

Salt & pepper to taste

Directions:

1. Heat a drizzle of olive oil or butter in a large pot. Add leeks and fennel. Cook until softened (about 8 minutes).

2. Stir in garlic and cook for 1–2 minutes.

3. Add broth, beans, bay leaf, and red pepper flakes. Bring to a simmer and cook for 15 minutes.

4. Remove bay leaf, season with salt, pepper, and a squeeze of lemon.