Leek, Potato and White Bean Stew

If you’re still here… thank you x

I’ve been missing in action for a long time, but I’m back!!  I’ve been really busy with the family, what feels like a never ending house build and… getting fit!

A few weeks ago I competed in my first triathlon after shedding 3 stone since last November.  So yeah!  A lot’s happened and the blog has taken a back seat for a while, but cooking certainly hasn’t.  One thing about training hard is that eating, and eating well becomes even more important!

I’ve ditched the booze, and the unhealthy late night snacking that went hand in hand with it, and now just concentrate on cooking tasty, filling, nutrient packed plant-based meals.  There is definitely no scrimping on flavour!!  So to ease myself back into this blogging lark, here is a favourite of ours to kick us off.

Hearty, healthy and super tasty, this leek, potato and white bean stew is so simple to make you’ll find it a week night staple in our house through the colder months.

Coming in at just 78p per portion (53p if you replace the wine with stock) and packed full of flavour and goodness, it takes just 20 minutes from start to finish and is low in calories.  It’s awesome accompanied by a hunk or two of crusty bread!

Serves 7 and can be blitzed to a smooth soup if your diners don’t like seeing their veg 🙂


1 tbsp oil (optional if you water fry like me)

2 large leeks, quartered lengthwise and finely chopped
4 garlic cloves, finely sliced
1 tsp salt

250ml white wine (optional, replace with stock if omitting)

500g potatoes, halved and thinly sliced (use a waxy variety if you want the potato sliced to remain intact)

2 tins canellini beans or any white bean

1.25 ltr vegetable stock

225g baby spinach

25g fresh parsley, chopped


In a large pan, heat 1 tbsp oil if using, and sweat off the leeks and garlic for a few minutes until softened. Add the wine or the equivalent in stock and stir until reduced.

Add the potatoes, stock and beans and if you have any thyme or bay growing in the garden stick in a sprig of each.

Bring to the boil then reduce to a simmer and cook for 5 or 6 minutes until the potatoes are just cooked.

Add salt, spinach and parsley and let it wilt. Check seasoning and serve in big bowls with crusty bread.



Enjoy! K x

7 thoughts on “Leek, Potato and White Bean Stew

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