Herbed White Bean Stew

Ingredients

• 3 tablespoons olive oil
• 1 large leek, white and pale green parts, sliced
• 2 celery stalks, diced
• 3 garlic cloves, thinly sliced
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 4 cups vegetable stock
• 1 sprig fresh rosemary
• 2 bay leaves
• 1 teaspoon fine sea salt
• Juice of half a lemon
• A handful of fresh flat-leaf parsley, chopped

Directions

1. Warm the oil in a wide Dutch oven over medium heat. Add the leek and celery and cook for 8 minutes until soft and sweet. Add the garlic and cook one more minute.
2. Add the beans, stock, rosemary, and bay leaves. Bring to a simmer, then cook, partially covered, for 25 minutes, until the broth is flavorful and slightly thickened.
3. Use the back of a spoon to mash a few of the beans against the side of the pot — this naturally thickens the stew. Discard the rosemary stem and bay leaves.
4. Season with salt and a squeeze of lemon. Ladle into bowls and scatter generously with parsley.