Spring Leek and White Bean Stew – Octofree

Name: Spring Leek and White Bean Stew – Octofree
Ingredients: 2 tbsp olive oil; 1 leek, sliced, soaked in water to remove grit, dried and chopped; 2 garlic cloves; Salt and pepper to taste; 2 carrots, peeled and sliced into thin rounds; 2 celery stalks, sliced thin; 1/2 cup dino kale (or whatever kale you have on hand), de-stemmed and chopped; 1 tsp dried thyme; 1/2 tsp dried red pepper flakes; 1 15-ounce can or box of white beans, with soaking liquid; 4 cups stock (I used chicken stock, but you can use vegetable stock to make this a vegan meal)

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If you can chop vegetables, you can make this super simple but very comforting stew, featuring spring vegetables and hearty white beans.

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Ingredients

2 tbsp olive oil
1 leek, sliced, soaked in water to remove grit, dried and chopped
2 garlic cloves
Salt and pepper to taste
2 carrots, peeled and sliced into thin rounds
2 celery stalks, sliced thin
1/2 cup dino kale (or whatever kale you have on hand), de-stemmed and chopped
1 tsp dried thyme
1/2 tsp dried red pepper flakes
1 15-ounce can or box of white beans, with soaking liquid
4 cups stock (I used chicken stock, but you can use vegetable stock to make this a vegan meal)