White bean & leek stew with basil gremolata
Prep
15 mins
Cook
15 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in just thirty minutes and costs next to nothing to make. Leeks and cannellini beans are the perfect pairing, creating something wonderfully creamy without being heavy. White beans are packed with fiber and protein, so you'll feel genuinely satisfied after a bowl. The real magic happens with the basil gremolata scattered on top, which adds this bright, fresh burst that completely transforms the dish. Serve it with crusty bread to soak up every last drop of the silky broth.
Ella x
Ingredients
- 500 gramsessential leeks(trimmed and thickly sliced)
- 2 clove/sgarlic((large), finely chopped)
- 1unwaxed lemon(zest of all, 2 tbsp juice)
- 400 gramsessential cannellini beans(drained and rinsed)
- 300 mlsvegetable stock
- 200 gramsfrozen peas(defrosted)
- 25 gramsbasil(stalks and leaves separated and finely chopped)
- 4 tbsphalf fat crème fraîche
- 1crusty bread(Crusty wholegrain bread, to serve)
Detail level
Instructions
- 1
Put the leeks in a large, microwave-safe bowl. Drizzle over the oil, season, then stir to coat in the oil. Microwave on high for 2 minutes, uncovered, then cover with a plate and microwave for a further 2 minutes. Stir well, add 1 chopped garlic clove and the lemon juice, cover again and microwave for 3 minutes on high.
- 2
Stir the drained beans, vegetable stock, peas and finely chopped basil stalks into the leek mixture. Cover and microwave on high for 3 minutes. Uncover and gently stir in 3 tbsp crème fraîche; season.
- 3
Meanwhile, to make the gremolata, combine the chopped basil leaves with the lemon zest and remaining chopped garlic. Divide the stew between bowls, top with the gremolata, a little crème fraîche and an extra 1 tsp olive oil per bowl, if liked. Serve with crusty wholegrain bread.
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