Leek and White Bean Stew
This creamy white bean stew is inspired by spring produce like leeks and dill but retains the warm comfort of a winter stew. Perfect for transitioning into spring!
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Servings: 3
Ingredients
- 1-2 tbsp olive oil
- 2 leeks** chopped
- 2 celery diced
- ½ carrot diced
- 2 cloves garlic minced
- 5 mushrooms** sliced
- 2 cups cooked white beans
- 1 ¾ cup vegetable broth
- ⅓ cup raw cashews soaked overnight or in hot water for 10 minutes
- 2 tbsp
nutritional yeast* - ⅓ cup fresh dill chopped
- 1-2 tbsp lemon juice
- salt and pepper to taste
Instructions
- Heat oil in a pot over medium heat. Add leeks, celery, carrot, and garlic. Add a pinch of salt and cook until until leeks start to brown, stirring frequently, about 5 minutes.
- Add garlic and mushrooms and cook 1-2 minutes until mushrooms soften.
- Add white beans and 1 cup of vegetable broth. Bring to a boil, then lower heat to simmer for 10-15 minutes.
- Place cashews, nutritional yeast, and remaining 3/4 cup broth in a blender and blend until smooth.
- Pour cashew cream into the stew and stir in dill and lemon juice. Cook another minute or two to heat through. Add salt and pepper to taste.
Notes
Leeks: You can use the leek whites and greens in this stew since it's cooked long enough for the leek greens to soften.
Mushrooms: You can use any mushroom you like, but try to use more flavorful ones like shiitake or baby bella.