Leek and cannellini bean casserole

  • Vegetarian


1 tbsp oil
3 essential Waitrose leeks, cut into 2cm pieces
750g essential Waitrose potatoes, peeled and diced
1 tbsp plain flour
750ml Cooks’ Ingredients vegetable stock
2 fresh thyme sprigs
400g can essential Waitrose cannellini beans, drained and rinsed
Crusty bread, to serve


1. Heat the oil in a large saucepan and cook the leeks and potatoes for 5 minutes. Add the flour and cook for 1 minute.

2. Stir in the stock, thyme and beans, and bring to the boil. Simmer for 15-20 minutes until the vegetables are tender. Serve with some crusty bread

Cook’s tip

The leeks in this recipe can be swapped for sliced cabbage, kale or spring greens. Baby leaf greens work particularly well, and a good pinch of dried chilli flakes or dash of Tabasco will give an extra burst of flavour without bumping up the calories.

  • Preparation time: 10 minutes
  • Cooking time: 25 minutes
  • Total time: 35 minutes 35 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1845.144kJ
Fat 6.5g
Saturated Fat 1.2g
Carbohydrate 79.3g
Sugars 6.4g
Salt 0.9g

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3 stars

Average user rating Based on 8 ratings

This recipe was first published in Mon Feb 11 14:27:00 GMT 2013.