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    Leek and cannellini bean casserole

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    Leek and cannellini bean casserole

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

    Serves: 4


    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

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    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.


    Average user rating

    3 stars