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Leek and Potato Stew

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with cavolo nero, beans and bacon 

A simple, flavour-packed stew utilising spring veg and pantry staples – serves four.
Recipe and photos by Tess Lenart 

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This dish is equally delicious vegetarian, so feel free to omit the bacon and go for vegetable instead of chicken stock if you prefer. I find homemade stock has the best flavour, however shop-bought will work well also. 

I like to serve this stew for lunch with freshly baked bread or toast with lots of butter, or as an easy weeknight dinner. It freezes well and makes a great gift for anyone that could do with a warm hug in a bowl.  

The extra virgin olive oil drizzle and sprinkling of parmesan takes the dish to a whole new level so try to include these steps if you can!  

Ingredients 

  • 2 Tbsp extra virgin olive oil plus extra to drizzle 
  • 1 leek, quartered and thinly sliced 
  • 2 large cavolo nero leaves – stalks removed and chopped 
  • 2 garlic cloves, finely chopped 
  • 1 tsp fresh thyme leaves chopped 
  • 2 large potatoes 
  • 3 rashers of bacon (optional) 
  • 400g tin cannellini beans, drained and rinsed 
  • 1 pinch chilli flakes (optional) 
  • 750ml chicken (or vegetable) stock 
  • Parmesan cheese for serving (optional) 
  • 1 Tbsp chopped parsley for serving (optional) 
  • Salt and pepper 

Method

  1. Heat the olive oil in a large saucepan over medium-low heat. 
  2. Add the bacon (optional) and fry for 2 minutes. 
  3. Add the leeks and a pinch of salt and gently stir until the leeks soften and start to turn translucent.  
  4. Add the garlic, cavolo nero stalks, chilli flakes, thyme and a good grind of pepper. Cook for 3-4 minutes.  
  5. Add the potatoes and gently coat them with the aromats. 
  6. Pour in the stock and simmer for 30 minutes. 
  7. Season to taste, add the cannellini beans and simmer gently for 10 minutes. 
  8. Chop and add the remaining cavolo nero leaves and cook for a couple of minutes then take the saucepan off the heat. 
  9. Ladle the stew into bowls, drizzle with olive oil and top with chopped parsley and grated parmesan. 

Tess Lenart is the founder and chief chutney-maker at Rootstock Foods and The Rootstock Larder roadside stall in Algies Bay.  

Follow @rootstockjournal on Instagram for more delicious, homestyle recipes and kitchen garden inspiration.  

Kūmara and white bean soup

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This seasonal soup serves 6, is quick and easy to make, and very nourishing fare on a cold winter’s day. All the ingredients are easily sourced from an organic shop near you. Words and picture by Christine Dann.

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Ingredients

  • 1 onion, finely sliced
  • 1–2 cloves garlic, finely chopped
  • small piece fresh ginger, very finely chopped
  • 1 Tbsp oil
  • 4–5 medium sized kumara, peeled and cut into small cubes
  • 1 tsp mild curry powder
  • 1 tsp powdered vegetable stock, dissolved in 1 litre hot water
  • 1 400 g can white beans, drained (cannellini or butter beans)
  • salt and pepper, to taste
  • to garnish – plain yoghurt or coconut cream, paprika, fresh coriander or parsley

Method

  1. Sauté the onion, garlic and ginger gently in the oil, until the onion is soft but not coloured.
  2. Add the curry powder and cook gently, stirring, for one minute.
  3. Roll the cubed kūmara in the onion mix. Add the stock, and season to taste.
  4. Simmer until the kūmara is soft – around 15 minutes. Add the beans, and heat gently.
  5. Mash the soup with a potato masher to crush the kūmara and beans (or purée with a stick blender); thin with water if necessary; adjust the seasonings to taste.
  6. Garnish the bowls of soup with a swirl of yoghurt or coconut cream, a sprinkle of paprika, and/or chopped coriander or parsley leaves.

Christine Dann has been gardening organically for 50+ years, and is the author of four books on gardening and/or food, and numerous articles on aspects of gardening.