Ingredients
- 5 sprigs fresh parsley
- 2 garlic cloves
- 450 g leeks
- 30 g olive oil
- 1 Tbsp fresh thyme leaves
- 50 g white wine
- 450 g tinned butter beans
- 50 g crème fraîche
- ½ tsp fine sea salt
- 2 pinches ground black pepper
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