Leek & butterbean broth

Serves 4-6

Ingredients

  • 3 celery sticks, finely sliced

  • 3 garlic cloves, finely sliced or minced

  • 6 leeks, trimmed and washed - chunky chop

  • 1 tsp dried chilli flakes

  • 1 vegetable stock cube, 1 litre boiling water

  • 2 × 400g tinned butterbeans, drained and rinsed

  • Zest and juice of 1 lemon

  • Parsley, finely chopped

  • EVOO, salt and black pepper

Method

Heat a wide saucepan with a couple of tablespoons of olive oil. Add the celery and garlic with a big pinch of salt and cook gently for a few minutes until translucent. Add the leeks, lemon zest and chilli flakes, stirring well, and allow the leeks to soften and collapse without taking on any colour.

Pour in the hot vegetable stock and bring the broth to a gentle simmer. Cook for 15–20 minutes, until the leeks are completely tender. Add the butterbeans and simmer for a further 10 minutes, allowing the flavours to come together.

Check and adjust the seasoning with salt, plenty of black pepper, lemon juice and EVOO. Garnish with a handful of finely chopped parsley, a sprinkling of chilli flakes and some grated parmesan or pecorino.

Hot tip: Don’t rush the leeks — slow, gentle cooking is what gives the broth its sweetness and depth. Only use the bean water if it’s tasty. Add a short pasta shape, or a wilted seasonal vegetable to bulk.