3 tbsp Olive Oil
1 Onion, finely chopped
4 Garlic Cloves, finely chopped
2 Leeks, green parts removed, the rest cut into chunks
2 cups Fresh Peas
1 cup Cooked Cannellini Beans
1 cup Cooked Kidney Beans
4 cups Vegetable Stock
1 Fresh Sprig Rosemary
Salt & Pepper
1
Place all ingredients into a slow cooker and set the time to 8 hours and the temperature to “low”
2
If you don’t have a slow cooker, place all ingredients into a large saucepan and place over a low-medium heat, allow to simmer for about an hour or until the leeks are soft
3
Serve hot
Nutrition Facts
4 servings
Serving size
- Amount per serving
- Calories395
- % Daily Value *
- Total Fat 12g16%
- Total Carbohydrate 57g21%
- Protein 16g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
3 tbsp Olive Oil
1 Onion, finely chopped
4 Garlic Cloves, finely chopped
2 Leeks, green parts removed, the rest cut into chunks
2 cups Fresh Peas
1 cup Cooked Cannellini Beans
1 cup Cooked Kidney Beans
4 cups Vegetable Stock
1 Fresh Sprig Rosemary
Salt & Pepper