1 Extra Virgin Olive Oil
2 All-Purpose Flour
1/2 Dry White Wine
1 1/2 Sweet Potatoes
2 Chicken Broth
1 Vegetable Broth
2 Dried Thyme
1/4 – 1/2 Bay Leaves
1 1/2 Fresh Ground Black Pepper
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.