This fresh spring stew is our go-to when we want to feel both nourished and like we have our life together. It's hearty, healthy and (as you probably guessed from the title) tastes delicious with any type of bean you have on hand. We top ours with either crunchy breadcrumbs, toasted bread or croutons, for extra crunch (and carbs).
2 tbsp olive oil
1 large leek (or 2 shallots)
2 cloves garlic, finely sliced
8 leaves sage, finely sliced (sub for rosemary or thyme)
150g potatoes, cubed
400g tinned beans (cannellini and chickpeas are our favourites)
300g asparagus, sliced into rounds
200g greens (kale, chard or spinach)
40g panko breadcrumbs (or regular breadcrumbs)
1 tbsp olive oil
15g fresh soft herbs (dill, parsley or fresh thyme)
Sautée the sliced garlic and leeks in a large pot over medium heat, for 8-10 minutes, until soft and translucent.
Stir in the finely sliced sage, and sauté for another minute. Add the potatoes and stir to combine. Next, add the beans and stock. Simmer for 15-20 minutes until the potatoes have softened and the soup base has thickened.
Add the asparagus and cook for 2-3 minutes. Remove the pot from heat, add the greens, stir and let sit for 5 minutes while the greens wilt.
While the soup cooks, prepare the breadcrumb topping. Combine the panko and olive oil in a small pan. Toast the bread crumbs for 3-4 minutes, over medium heat, until golden - stirring often.
Serve the soup topped with fresh herbs (if using), breadcrumbs, and an extra drizzle of olive oil.