Stewed Navy Beans

3 tablespoons extra virgin olive oil
2 medium carrots, chopped
1 medium leek, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup dried navy beans, soaked overnight
1 bay leaf
salt and pepper

1. Place olive oil, carrots, leek and garlic in a large pot over medium heat. When leeks start to soften, add the broth, beans and bay leaf and bring to a boil.
2. Reduce heat to a gentle simmer and cook uncovered until beans are tender, about an hour and a half. Season to taste with salt and pepper.

Makes 6 servings