Serves 4 with leftovers
3 tablespoons extra virgin olive oil
3 leeks, green parts removed and thinly sliced
1 fennel bulb, thinly sliced
4 cloves of garlic, minced
2 fresh rosemary sprigs, leaves removed and chopped
1 cup of thinly sliced savoy cabbage
6 cups of vegetable stock
1 can of white beans, drained and rinsed
Handful of parsley (flat leaf), chopped
Sea salt and pepper
In a large soup pot, heat the oil over medium low heat, add leeks, carrots, and fennel and cook until leeks are soft and slightly browned, about 5-8 minutes.
Add the garlic, rosemary and cook for another minute.
Add the cabbage and sauté another minute.
Add stock and bring to a boil.
Add the beans and cook on low for 10 – 15 minutes, until veggies are tender.
Stir in the parsley and season with salt and pepper.