3 tablespoons butter
3 leeks, green parts removed and thinly sliced
2 carrots, chopped
2 celery stalks, chopped
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 15oz canned of white beans or lentils, drained and rinsed
Handful of parsley (flat leaf), chopped
Sea salt and pepper
In a large soup pot, heat the ghee 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.
Slow cooker version: Coat slow cooker with butter. Put all ingredients in (except parsley) and cook on low for 6-8 hours. Add in parsley 15 minutes before serving.