Soup with White Beans
Soak beans overnight.
Peel carrots and dice. Rinse leeks and fennel and trim. Cut leeks into rings and cut fennel into bite size pieces. Peel potatoes, cut into quarters and cut into slices.
Boil broth in a pot, add beans, reduce heat and simmer for about 30 minutes. Add remaining vegetables and simmer for another 10-15 minutes and season with salt and pepper. Serve garnished with parsley.