How to Make Creamy Braised White Beans and Leeks

Creamy braised white beans and leeks is a hearty, protein-rich, and  delicious meal that tastes like a mash-up of cheesy goulash and French  onion soup. Serve it as a vegetarian main entree or side dish.

– large leeks – extra-virgin olive oil – celery stalks – garlic – cannellini beans – fresh thyme leaves – Herbes de Provence – salt & black pepper – low-sodium vegetable broth – Parmesan cheese – red pepper flakes

Recipe Ingredients

Trim the leeks, discarding the tough green  tops, halve vertically, and rinse in cold water, making sure to clean  out any dirt trapped between the layers. Slice into thin half circles.

Recipe Instructions

In a large Dutch oven or heavy skillet over medium heat, warm the olive oil. Add the leeks and celery, and cook until the vegetables are softened, 3 to 5 minutes. Add garlic and cook for an additional minute.

Recipe Instructions

Add the beans, thyme, herbes de Provence, salt, and pepper. Pour in the vegetable broth and bring the mixture back up to a gentle simmer. Cook for approximately 25 minutes (stirring occasionally) or until almost all of the liquid is gone.

Recipe Instructions

Arrange a rack in the lower third of your oven & preheat the oven to 400 degrees F. Sprinkle the Parmesan on top of the bean mixture and place the pot in the oven, leaving the lid off. Cook until the cheese is completely melted and  brown in spots, around 10 minutes.

Recipe Instructions


I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never  far behind!  Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries!