- 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
- 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.
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