This creamy Leek and White Bean Stew combines fresh spring flavors with hearty comfort, making it perfect for any season.
Packed with fiber-rich white beans, plant-based protein, and healthy fats from cashews, it’s nourishing yet light.
Quick to prepare and easy to customize, this stew is ideal for busy weeknights, meal prep, or a cozy lunch that satisfies.
Leek and White Bean Stew
Equipment
- 1-Large pot
- 1 blender
- 1 cutting board
- 1 knife
- 1 wooden spoon or spatula
- Measuring Cups and Spoons
Ingredients
- 1 –2 tbsp olive oil
- 2 leeks chopped (whites and greens)
- 2 celery stalks diced
- ½ carrot diced
- 2 cloves garlic minced
- 5 mushrooms sliced (shiitake or baby bella recommended)
- 2 cups cooked white beans
- 1 ¾ cups vegetable broth divided
- ⅓ cup raw cashews soaked overnight or in hot water 10 minutes
- 2 tbsp nutritional yeast
- ⅓ cup fresh dill chopped
- 1 –2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Prepare Your Vegetables: Start by thoroughly washing the leeks to remove any dirt trapped between the layers. Trim off the root ends and the tough top dark green leaves, then slice the leeks into thin rounds, keeping the whites and tender greens. Dice the celery into small, even pieces for uniform cooking. Peel and dice the carrot into small cubes. Slice the mushrooms into even pieces so they cook evenly. Mince the garlic finely to release its flavor into the stew.
- Sauté Aromatics: In a large pot, heat 1–2 tablespoons of olive oil over medium heat. Once the oil is warm, add the chopped leeks, diced celery, and carrots. Sprinkle a pinch of salt over the vegetables to help draw out moisture. Stir frequently with a wooden spoon, allowing the leeks and other vegetables to soften and just start browning. This process should take about 5 minutes, giving a gentle caramelization that adds depth of flavor.
- Cook Mushrooms and Garlic: Once the vegetables are tender and lightly golden, add the sliced mushrooms to the pot. Stir to combine and cook for 1–2 minutes, just until the mushrooms soften and release some of their moisture. Add the minced garlic during the last 30 seconds of this step, stirring constantly to prevent it from burning. This step ensures the garlic’s aroma infuses the vegetables without becoming bitter.
- Add Beans and Broth: Pour in 2 cups of cooked white beans and 1 cup of vegetable broth. Stir gently to mix the ingredients evenly. Increase the heat to bring the mixture to a gentle boil, then immediately reduce the heat to low to let it simmer. Cover the pot partially and allow the stew to cook for 10–15 minutes. This simmering step helps the flavors meld together and allows the beans to absorb the savory vegetable aroma.
- Prepare Cashew Cream: While the stew simmers, drain the soaked cashews and place them in a blender. Add 2 tablespoons of nutritional yeast and the remaining ¾ cup of vegetable broth. Blend on high speed until the mixture becomes completely smooth and creamy. The cashew cream will add a luscious, velvety texture to the stew without any dairy, providing healthy fats and plant-based protein.
- Combine Cashew Cream with Stew: Slowly pour the cashew cream into the simmering stew while stirring continuously. This ensures the creamy base is evenly distributed throughout the pot. The addition of the cream will thicken the stew slightly and give it a rich, comforting consistency.
- Add Fresh Herbs and Lemon: Chop ⅓ cup of fresh dill and add it directly to the stew. Stir to incorporate the dill, allowing its bright, herbaceous flavor to infuse the dish. Add 1–2 tablespoons of fresh lemon juice, adjusting to taste. The acidity of the lemon balances the richness of the cashew cream and brightens the overall flavor of the stew.
- Season and Taste: Finally, season the stew with salt and freshly ground black pepper to taste. Stir well and let it cook for an additional 1–2 minutes to allow the flavors to meld. Taste the stew and adjust seasoning if needed—sometimes a pinch more salt or a dash of lemon juice can really elevate the flavors.
- Serve Warm: Ladle the stew into bowls while it’s hot. Garnish with an extra sprinkle of fresh dill or a drizzle of olive oil, if desired. Serve alongside crusty bread or enjoy as a hearty, standalone meal. This stew is comforting, nourishing, and perfect for any time of the year.
Notes
- Leeks: Use both white and tender green parts. The greens soften during cooking and add extra flavor and color. Wash carefully to remove grit trapped between layers.
- Mushrooms: Shiitake, cremini, or baby bella work best for deep, earthy flavor. Avoid watery mushrooms like button mushrooms unless you drain excess liquid.
- Cashews: Soak overnight for a creamier texture, or use hot water for 10 minutes if short on time.
- Beans: Cooked or canned white beans are fine. If using canned, rinse thoroughly to reduce sodium.
- Vegetable Broth: Homemade or low-sodium store-bought broth enhances flavor without overpowering. Adjust seasoning accordingly.
- Flavor Enhancers: Nutritional yeast adds subtle cheesy umami and extra protein. Dill and lemon brighten the stew.
Chef’s Secrets for Flavorful Stew
To elevate this stew, focus on building layers of flavor.
Sautéing leeks, carrots, and celery until lightly caramelized brings out natural sweetness and depth.
Don’t rush this step—gentle browning adds complexity.
Toasting mushrooms briefly enhances their umami.
Blending cashews with nutritional yeast creates a luxuriously creamy texture without dairy.
Finish with fresh dill and lemon juice for brightness, balancing the richness of the beans and cream.
Serving Suggestions for Maximum Enjoyment
Serve this stew warm in deep bowls, garnished with extra dill, cracked black pepper, or a drizzle of olive oil.
It pairs beautifully with crusty bread, garlic toast, or a light salad for a complete meal.
For heartier dining, spoon it over cooked grains like quinoa, farro, or rice.
It also makes a satisfying lunch for work or a cozy dinner when paired with roasted vegetables.
Storage Tips to Keep Fresh
This stew stores exceptionally well.
Allow it to cool completely before transferring to an airtight container.
Refrigerate for up to 4–5 days.
For longer storage, freeze in portioned containers for up to 2 months—just leave some space for expansion.
Reheat gently on the stovetop or in the microwave, adding a splash of broth to restore creaminess.
Stir well to reincorporate any separated cashew cream.
Frequently Asked Questions
1. Can I use canned beans instead of cooked beans?
Yes! Rinse canned beans thoroughly to remove excess sodium and any canning liquid. They work perfectly and save time while maintaining the stew’s creamy texture.
2. Can I make this stew nut-free?
Absolutely. Replace cashew cream with a dairy-free alternative like coconut cream or silken tofu blended with a little vegetable broth. The texture will remain rich and creamy.
3. Can I prepare this stew in advance?
Yes. You can prep the vegetables and cashew cream ahead of time. Assemble and cook the stew on the day you plan to serve for the best flavor and freshness.
4. How do I make the stew thicker or thinner?
For a thicker stew, blend a portion of the beans with a bit of broth before adding the cashew cream. For a thinner consistency, simply add more vegetable broth gradually while simmering.
5. Can I freeze this stew?
Yes. This stew freezes well for up to 2 months. Cool completely, then store in airtight containers. Reheat gently and stir in a splash of broth if the cashew cream separates.
