Recipes

One-Pot Potato, Leek & Bean Broth

This potato, leek and white bean broth is a super easy to throw together and doesn’t compromise on taste. Beans are a fantastic addition to a heart healthy diet as they pack in both fibre and plant-based protein. It’s an easy, warming option for cold days and works well as a make-ahead lunch.

Method

1. Heat the olive oil in a large pan over medium heat. Add the leeks and cook for 6–8 minutes, stirring occasionally, until soft. Add a little water if you think you need extra moisture for cooking.
2. Add the garlic and cook for 1 minute more.
3. Add in the potatoes, carrot and celery and stir in the thyme and bay leaf, coating everything well.
4. Pour in the stock and bring to a simmer. Cook uncovered for 15 minutes, or until the potatoes are tender.
5. Stir in the beans and cook for another 5 minutes. 
6. Stir through the lemon juice and parsley and serve either on its own or with a slice of wholemeal bread.