Ingredients
6
6 servings
- •1 medium leek
- •1 tablespoon olive oil
- •5 oz pancetta
- •2 cups carrot, diced
- •3 stalks celery stalk, sliced
- •8 oz cremini mushroom, sliced
- •3 cloves garlic, minced
- •kosher salt, to taste
- •4 sprigs fresh thyme sprigs
- •14.5 oz diced tomato
- •4 cups great northern beans, cooked or canned
- •6 cups low sodium vegetable broth
- •parmesan cheese, freshly grated, for serving
- •bread, crusty, for serving
Instructions
- Trim the root end and the tough, dark green top of the leek and remove any thick outer layers. Cut the leek in half lengthwise, then slice into ¼-inch (6-mm) thick half moons.
- Transfer to a bowl of water and shake around with your fingers to loosen any dirt or grit. Let the leeks sit in the water for a couple minutes to let any grit to sink to the bottom of the bowl. Carefully remove the cleaned leeks from the bowl, leaving the dirty water behind.
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the pancetta and cook until crispy and most of the fat has rendered, about 8 minutes.
- Add the leeks, carrots, celery, mushrooms, and garlic. Season with salt. Cook for 5-6 minutes, until the vegetables have released their juices and begin to soften.
- Add the thyme leaves, tomatoes, beans, and vegetable stock. Stir to combine, then bring to a boil, cover, and cook, stirring occasionally, for 20 minutes until slightly reduced and hot throughout. Season with more salt, to taste.
- Ladle into bowls and top with freshly grated Parmesan cheese. Serve with crusty bread.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 1133
- Carbohydrate: 87g
- Fat: 76g
- Fiber: 9g
- Protein: 14g
- Sugar: 21g
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