Prawn, leek and bean stew

Diana Henry
·2-min read
Prawn, leek and bean stew
This recipe includes lemon juice, thyme and chicken stock

This can be brothy or thick, so add more beans if you want to.

Overview

Prep time

20 mins

Cook time

20 mins

Serves

4

Ingredients

  • 4 tbsp olive oil

  • 2 leeks, outer leaves and bases removed, the rest cut into rings

  • 3 garlic cloves, one left whole, the rest finely sliced

  • 700ml chicken stock

  • 1 x 400g tin cannellini beans, drained and rinsed

  • 3 sprigs of thyme

  • zest and juice of ½ lemon

  • 230g raw king prawns

  • 1 tbsp finely chopped parsley (optional)

  • 4-8 slices of ciabatta

  • extra-virgin olive oil, to drizzle on toast

Method

Step 1

Heat 2 tbsp of olive oil in a large saucepan and add the 2 leeks (outer leaves and bases removed). Sauté for 4-5 minutes, stirring from time to time. Add the 3 sliced garlic cloves and some seasoning, then cook for 2 minutes more, or until the leeks are tender. 

Step 2

Add the 700ml of chicken stock, 400g of cannellini beans, 3 sprigs of thyme and lemon zest from ½ a lemon, and season. You can leave the soup now until just before you want to serve it.

Step 3

Spread the 230g of king prawns out on a clean tea towel. Blot with kitchen paper to dry (they’ll become golden when you cook them if they’re dry). 

Step 4

Gently reheat the soup while you cook the prawns. Heat 2 tbsp of olive oil in a large frying pan and cook the prawns over a high heat until pink – about 1-2 minutes. Season and add the lemon juice, and the parsley if using.

Step 5

Toast the 4-8 slices of ciabatta, then drizzle each piece with some extra-virgin olive oil. Halve the whole garlic clove and rub the cut sides over the toast. 

Step 6

Serve the soup with the prawns on top and the garlic toasts.

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