Bean and Tomato Stew

This recipe works with pretty much any kind of bean, Butter Beans, Gigante Beans, Sorana Beans, Borlotti Beans, Cranberry beans! You can also sub/omit any veggies based on what you have in your fridge.


2-3 leeks

2 gloves garlic (optional)

2 tablespoons of tomato paste

One jar of crushed tomatoes (if you don’t have this, don’t worry, just use more tomato paste)

1lb peeled potatoes

1 bunch kale cut into ribbons (optional)

2-3 carrots (optional)

2 cups stock of choice

1 parmesan rind (optional)

1lb beans of choice

salt to taste


olive oil

1 bay leaf

crusty bread (optional)

parmesan or feta (optional)


Bean prep:

  1. Soak your beans in water for about an hour (this definitely isn’t necessary, but it will help reduce cooking time)

  2. Cook your beans in stock of choice or water for about 45-90 minutes, until soft but still firm (not mushy!)

For the soup:

  1. Saute leeks on the stove stop in heavy-bottomed pot with olive oil and salt until soft

  2. Add garlic, then potatoes and carrots and saute for about 5-7 more minutes

  3. Add tomato paste and stir

  4. Add stock, bay leaf, canned tomatoes, parmesan rind, kale, and the cooked beans (they can partially cooked too, they will finish cooking in the soup)

  5. Cover and let everything simmer for about 30-45 minutes over medium heat

Serve topped with a drizzle of extra virgin olive oil, fresh cracked pepper, crusty bread, and optional hunks of feta cheese or fresh grated parmesan!