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Slow-Cooked Leek, Pea and Bean Stew

Yields4 Servings

Leeks with Pot

 3 tbsp Olive Oil
 1 Onion, finely chopped
 4 Garlic Cloves, finely chopped
 2 Leeks, green parts removed, the rest cut into chunks
 2 cups Fresh Peas
 1 cup Cooked Cannellini Beans
 1 cup Cooked Kidney Beans
 4 cups Vegetable Stock
 1 Fresh Sprig Rosemary
 Salt & Pepper
1

Place all ingredients into a slow cooker and set the time to 8 hours and the temperature to “low”

2

If you don’t have a slow cooker, place all ingredients into a large saucepan and place over a low-medium heat, allow to simmer for about an hour or until the leeks are soft

3

Serve hot

Nutrition Facts

4 servings

Serving size

Amount per serving
Calories395
% Daily Value *
Total Fat 12g16%
Total Carbohydrate 57g21%
Protein 16g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.