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Leek and cannellini bean casserole
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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
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.
Typical values per serving:
This recipe was first published in February 2013.