Ingredients:
1 tablespoon extra virgin olive oil
1 leeks, thinly sliced
4 cloves garlic, minced
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 1/2 lbs sweet potatoes, peeled and cut into 1 1/2 inch chunks
1 (28 ounce) cans tomatoes
2 cups chicken broth or 2 cups vegetable broth
1 teaspoon dried thyme
2 bay leaves
1/4-1/2 teaspoon fresh ground black pepper
1 1/2 cups cooked kidney beans
Directions:
In a large pot, heat the oil over medium heat.
Add the leeks to the pot, cover and cook 5 minutes or until softened, stir occasionally.
Add the garlic and cook 1 minute; stir occasionally.
Add the flour; cook for 1 minute, stirring constantly.
Add the wine; bring to a boil and scrap up the brown bits clinging to the bottom of the pan.
Add the potatoes, tomatoes, broth, thyme, bay leaves, and pepper.
Bring to a boil; lower heat, cover and simmer for 20 minutes or so until the potatoes are tender.
Throw out the bay leaves.
Add the beans, cover and simmer for 10 more minutes.
Servings: 5
Time preparation: 30 min.
Time total: 62 min.