Instructions: In a soup pot, warm the olive oil. Add the leeks, garlic, fennel and salt, cover and cook for 10 minutes on medium low heat, stirring occasionally.

Add the potatoes, tomatoes and wine, cover pot and simmer for 10 minutes, stirring a few times.

Add the carrots, cover and gently simmer, until the vegetables are tender. (The cooking time will vary depending on how small you have the vegetables cut). Add the beans, tarragon, parsley and stir gently for 2 or 3 minutes until the stew is thoroughly hot.

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