Go Back
+ servings
Our spicy leek and white bean stew is a must-try on the next cold evening!
Print Recipe
4 from 2 votes

Spicy Leek and White Bean Stew

Warm up on cool evenings with a delicious and nutritious bowl of stew!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dinner, Soup
Cuisine: Universal
Keyword: Plant-Based, Vegan, Vegetarian
Servings: 6 people
Calories: 303kcal


  • 1 tablespoon olive oil
  • 3 garlic cloves minced
  • 2 pounds yukon gold potatoes cut into 1/2 inch cubes
  • 3 leeks medium size, cleaned and sliced (both white and green parts of leek and be used)
  • 2 teaspoon dried thyme not ground
  • pinch of crushed red pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 3 cups white beans cooked, these can be cannellini, great northern, butter, or any white bean
  • 5 cups vegetable broth
  • 1 tablespoon fresh thyme leaves optional, for garnish


  • In a soup pot on medium heat, heat the olive oil. Once hot, add the garlic and cook just until fragrant. Stir in the potatoes and cook for about 5 to 10 minutes or just until the potatoes being to brown.
  • Add the leeks, dry thyme, red pepper salt, and black pepper. Cook just until the leeks being to soften. Stir in the remaining ingredients (except for fresh thyme) and bring to a boil.
  • Reduce to a simmer and cook for 30 to 45 minutes or until potatoes are tender. If a thicker stew is desired, gently mash the mixture to thicken. Sprinkle with fresh thyme before serving.


Serving: 1cup | Calories: 303kcal | Carbohydrates: 59g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Sodium: 1195mg | Potassium: 1232mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1227IU | Vitamin C: 38mg | Calcium: 139mg | Iron: 6mg |
SmartPoints (Freestyle): 9