INGREDIENTS

• 4 large leeks
• 2 tablespoons olive oil
• 2 tablespoons whole wheat pastry flour (or all purpose)
• 6 cloves garlic, minced
• 1 ¼ cup milk of choice
• ½ cup white wine or vegetable broth
• 3 sprigs rosemary
• 3 tablespoons nutritional yeast
• ¼ teaspoon crushed red pepper flakes
• 2 (14 oz) cans cannellini beans, drained and rinsed
• Flaky sea salt and fresh ground pepper
• Crusty bread, toasted

INSTRUCTIONS

1. Preheat oven to 400 degrees F.
2. Trim the dark green parts from the leeks and roast the white/light green leeks until charred on the outside and very tender inside– about 35 minutes. Remove from oven and turn oven to broil.
3. Slice the leeks in half lengthwise and scoop out the tender flesh, chop well, and set aside.
4. Heat olive oil over medium heat in an oven proof skillet and add flour and garlic, stirring for a few minutes to bloom the flour.
5. Very slowly, whisk in the milk until smooth.
6. Slowly add wine or broth and rosemary sprigs and bring to a simmer, stirring frequently until thickened – about 5 minutes.
7. Remove rosemary and add nutritional yeast, red pepper flakes, reserved leeks, cannellini beans, and season well with salt and pepper.
8. Broil until golden brown and serve with crusty bread.