A meal in itself, this bowl of pure goodness is an all year winner.
Garlic, rosemary, leek and fennel - the flavours will make your guests wanting more.
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.
A sprinkle of fresh grated Parmesan cheese gives this dish another tasty dimension.
Ingredients
Directions
Garlic, rosemary, leek and fennel - the flavours will make your guests wanting more.
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.
A sprinkle of fresh grated Parmesan cheese gives this dish another tasty dimension.