Creamy leeks and white beans in a bowl ready to serve
WRITTEN BY
SERVES:
4
Prep Time:
10
Cook Time:
15

This recipe is the definition of a one pot wonder. Not only is it creamy & comforting, it's packed with nourishment from the leek and cannellini beans and is ready on your table in under 30 minutes.

If you find leeks a bit intimidating, don't dispair! This recipe uses the whole leek, even those dark leafy green tops that are often overlooked. Here we bake them in the oven to create a crispy garnish, the perfect finishing touch to top off this pot of creamy, garlicky goodness.

Enjoy this recipe for brunch, lunch, or dinner - it never fails. Just make sure you've got your favourite crispy bread ready for dipping.

INGREDIENTS:

  • 2 x 390g tins Cannellini beans, including the liquid
  • 30g butter
  • 1 leek - and we'll use it all!
  • 1 onion
  • 3 cloves garlic
  • Zest of 1 lemon
  • 1 tsp thyme
  • 100ml water
  • 1 stock cube
  • 80g crème fraiche or sour cream
  • 4 slices of fresh sourdough bread, toasted
  • Oil for cooking

INSTRUCTIONS:

  1. Preheat the oven to 180°C.
  2. Dice the onion and mince the garlic.
  3. Remove the dark leafy greens from the leek. Wash and shake off any excess water. Chop the dark leaves into smaller pieces. Place into a baking dish, drizzle with olive oil, and bake in the oven for 10-15 minutes until crispy. Remove from the oven and set aside. These crispy green leek tops will be used to garnish the final dish.
  4. Finely slice the white part of the leek and rinse thoroughly.
  5. Heat a large heavy-based frying pan over medium heat. Add the butter to the pan. Once melted, add the chopped white leek, onion, and garlic. Sauté until soft and translucent. It should smell delicious!
  6. Pour the cans of cannellini beans into the pan, including the liquid. Add 100ml of water and the stock cube. Mix well to dissolve.
  7. Add the lemon zest and thyme. Reduce the heat and allow to simmer for 10 minutes.
  8. Add the crème fraiche and mix through. Taste for seasoning and add salt and pepper as required.
  9. Sprinkle the crispy green leek tops over the soup.
  10. Enjoy with crispy bread.

Store any leftovers in the fridge in an airtight container for up to 3 days.

wonkybox

One Pot Creamy Leek and White Beans

Grab your crunchy toast and get dipping into this bowl of creamy, garlicky goodness that features an entire leek and your favourite white beans.
WRITTEN BY
ABOUT
ABOUT

tell us what you think

tempting recommendations

Crispy golden parsnip chips with grated parmesan, fresh parsley, and garlic mayo dip.
Crispy Parsnip Chips with Truffle & Parmesan

Crispy parsnip chips with truffle oil, parmesan and garlic mayo – your new go-to side made with seasonal root veg.

A baked root vegetable ratatouille layered with beetroot, parsnip, carrot and potato, topped with Parmesan and bubbling tomato sauce.
Winter Root Vegetable Ratatouille

Easy root veg ratatouille with beetroot, parsnip and potato, layered in a garlicky tomato sauce and baked ‘til golden and bubbling.

Close-up of creamy beetroot butter beans topped with golden grilled feta and walnuts, served in a rustic skillet with crusty bread on the side.
Beetroot Butter Beans with Feta & Walnuts

Roasted beetroot blended into a velvety sauce, stirred through butter beans, topped with golden feta and walnuts for scooping bliss.

Crispy rice paper rolls filled with a vibrant mix of tofu, cabbage, and shredded veggies, served with a tangy dipping sauce.
Crispy Rice Paper Rolls

Crispy rice paper rolls stuffed with tofu, cabbage, and veggies. Serve with a zesty sesame dipping sauce for the perfect veggie snack. A yummy vegan, low-waste snack