Charred leek, fennel and haricot bean broth with dill and chilli oil
The lightly charred fennel and leek gives a deep earthy flavour to a simple veg stock that is unmistakable in this recipe. Leek and fennel are wonderful sources of prebiotic fibres to support your gut and immune health. The fiery chilli oil wakes this dish up with an aromatic hit of spice that pairs beautifully with the haricot beans.
Each serving provides 369 kcal, 17.6g protein, 42.3g carbohydrate (of which 9.3g sugars), 10.6g fat (of which 1.6g saturates), 16.5g fibre and 2.85g salt.
Ingredients
- 200g/7oz leeks, cut into 1cm/½in thick rounds
- 160²µ/5¾´Ç³ú fennel (about half a regular-sized fennel), chopped
- 500ml/18fl oz vegetable stock
- 1 tbsp soy sauce
- 25g/1oz dill, stems and leaves chopped separately
- 100²µ/3½´Ç³ú cavolo nero, roughly chopped
- 400g tin haricot beans
- 2–3 tsp chilli oil
- 2 large slices sourdough bread, toasted, to serve
Method
Put a sauté pan (or frying pan) on a medium-high heat. Add the leeks and fennel to the dry pan and allow to char for about 5 minutes, or until nicely coloured.
Put the vegetable stock in a separate saucepan along with a splash of soy sauce. Bring to a simmer for 5 minutes.
Add the leeks and fennel to the simmering stock.
Add the chopped dill, stems, cavolo nero, and more soy sauce to taste, if needed. Simmer for another 2–3 minutes, or until the greens have lightly wilted.
Add the beans (with their liquid) and simmer until warmed through for another minute.
Serve in big bowls with toasted sourdough on the side. Top with the reserved dill leaves and chilli oil.