saffron braised leek with cannellini and farro

This lovely, comforting dish is great served with some steamed greens and garlicky crostini or plain crusty bread.

1 onion, chopped
3 leeks, sliced
60 g farro
2 stick celery, sliced
2 cloves garlic, finely chopped
400 g can organic chopped tomatoes
400 g can organic cannellini beans (flageolot, borlotti or similar beans would be fine), rinsed and drained
400 ml vegetable stock
½ tsp saffron strands
½ tsp smoked paprika
½ tsp sea salt
2 bay leaves
2 tbs extra virgin olive oil
1 tbsp fresh parsley, finely chopped, for garnish

View the full recipe at The Circus Gardener’s Kitchen →