This soup is perfect for Winter and is packed with loads of “the good stuff” to keep you warm and healthy on those chilly winter days.
Serves: 4 with leftovers
3 tbsp. 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 – homemade is best
1 can of kidney beans, drained and rinsed
Handful of parsley (flat leaf), chopped
Sea salt and pepper
In a large soup pot, heat the oil over a medium low heat. Add leeks, carrots and fennel and cook until leeks are soft and slightly browned, about 5-8 minutes.
Add garlic, rosemary and cook for another minute.
Add the cabbage and sauté for another minute, then 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.