White bean stew with allotment leeks and carrots

The sample posts that came with this theme featured recipes and they gave me the idea to start an occasional series to show some of the dishes I’ve made using my allotment produce as mini blogs. One of my first year’s harvests was leeks which I used in a delicious vegetable stew.

Some of the leeks I grew in 2021

White Bean Stew with allotment leeks



* 1 tbs olive oil

* 2 garlic cloves grated

* 1 celery rib chopped

* 2 medium sized leeks chopped

* 1 tsp dried thyme

* 1 tsp salt

* 2 can white beans drained

* Fresh parsley chopped

* 1 onion

* 1 carrot

* 1-litre vegetable broth

* 1 tsp black pepper

* 100g baby spinach

* Grated parmesan cheese

* Freshly ground black pepper


  1. In a large pot or saucepan, heat olive oil over medium high heat. Add onions and cook until onions are translucent, about 3-5 minutes.
  2. Add the garlic, carrots, celery, leeks, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
  3. Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
  4. Line a bowl with spinach and pour the soup over it
  5. Sprinkle fresh black pepper, parsley and grated parmesan cheese, if desired, and serve immediately.


Per Serving:
Calories 248.29kcal, Total Fat 3.11g, Carbs 42.28g, Sugars 3.35g,

Protein 14.81g, Sodium 1470.1mg, Fibre 10.02g

All the veg prepped for action

This stew is easy to make and you can customise it to your taste as I did by adding my leeks. You can also add seasoning to your liking if you prefer more flavour.

The finished stew

I hope you enjoy it.

Published by Elaine Batiste

I'm a teacher, a lifelong learner, a traveller, a maker, an adventurer and a 'want to do more' kind of gal.

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