White bean, fennel and leek broth.

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Cook time: 1 hour and 10 mins | Prep time: 15 mins + overnight | Serves: 4-6

Ingredients.

• 2 cups dried white beans

• 4 tablespoons (80 ml) olive oil. Extra to serve

• 1 brown onion, diced

• 1 fennel bulb, large, thinly sliced

• 4 potatoes (500g) peeled, sliced into 2cm batons

• 2 garlic cloves, roughly chopped

• 1 leek, thinly sliced, white/light green part only

• 1 teaspoon salt, extra to serve

• 1 teaspoon cracked pepper, extra to serve

• 1 tablespoon chicken stock powder, organic (or vegetable stock for vegan)

• dill to serve

• lemon, juiced to serve

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Method.

1. Start the night before. In a medium bowl add dry white beans and 4 cups of filtered cold water. Set aside in a cool place covered. No need to refrigerate. The next day, drain and rinse before using.

2. In a large 25cm deep saucepan, add olive oil and onion. Add a good pinch of salt and sweat down on low heat for 6 minutes.

3. Add fennel, potato, garlic, leek, soaked white beans, 2 litres of cold water, salt, pepper and chicken stock powder. Bring up to a simmer or until bubbles appear on top. Simmer on medium heat for 1 hour, until beans are tender.

4. Serve with dill, squeeze of lemon, extra olive oil and plenty of cracked pepper and salt to taste.

Enjoy! Amanda x