Slow-simmered navy beans and spinach anchor this hearty stew, built on a base of sautéed leeks, carrots, celery, and garlic finished with sun-dried tomatoes and fresh thyme. The beans are soaked overnight and cooked until tender before joining the pot, giving the broth a rich, creamy body. Fluffy white rice rounds out the bowl alongside roasted cauliflower brightened with lemon juice and fresh parsley. A satisfying, entirely plant-based plate that fits right into a busy week.

Carrots, cauliflower, celery, leeks, yellow onion, spinach, navy beans, long grain white rice, sun-dried tomatoes, tomato paste, garlic, parsley, thyme, lemon juice, olive oil, sunflower oil, kosher salt, black pepper.