2 T. olive oil

2 large leeks, chopped

2 garlic cloves, minced

6 cans small white beans, drained and rinsed

2 c. vegetable stock

1 c. white wine

2 bay leaves

fresh rosemary (2-3 sprigs, stemmed and chopped)

salt and pepper to taste

goat cheese (optional)

Saute leeks. Add garlic to the saute when leeks are nearly done. Add 1/2 c. white wine and cook until evaporated.

Transfer leek mixture to 4-quart slow cooker. Add beans, stock, remaining 1/2 c. wine, bay leaves, and rosemary. Season with salt and pepper, cover, and cook on low for 4-6 hours.

When ready to serve, top with goat cheese.

If you wish to leave the wine out, increase the veggie stock by 1 c.

Basic recipe is an adaptation of my White Bean Cassoulet, but conceptually based on my Cannellini Bean and Leek Casserole with Goat Cheese.