Ingredients

• Ingredients Scale 1x2x3x 2 1/2 lbs. yukon gold potatoes, cubed 1/2 inch 2 medium/large leeks, sliced and dirt removed (white & pale green parts only) 1 tablespoon olive oil or 1/4 cup water (water saute) 3/4 teaspoon each dried tarragon & savory or 1 1/2 teaspoons herbes de provence or thyme pinch of red pepper flakes 3 cups cooked or 2 cans (15 oz.) cannellini beans (drained and rinsed) 5 cups vegetable broth mineral salt & fresh cracked pepper to taste fresh parsley, to garnish

Preparation

• Instructions In a large pot or dutch oven, heat oil/water over medium-high. Add leeks and saute until softened, about 5 minutes. Add in herbs and spices, cook until fragrant, about 1 minute. Add in potatoes, beans, broth and salt & pepper to taste. Bring to a boil, cover, reduce heat to low and simmer for about 20 minutes, or until potatoes are fork tender. Let cool a few minutes before serving. Serve topped with fresh chopped parsley. Great with your favorite crusty no knead bread or this easy gluten-free Socca Flatbread to soak up the juices! Serves 4 – 6 NOTES: You can change up the herbs here with what you have on hand. I really love the tarragon and savory here but starter cooks may not have them on hand so the herbs de provence and thyme will be great too! Here is a simple guide to slicing and cleaning leeks: How To Clean Leeks