Sauté the leeks

• Heat the olive oil in a frying pan over medium heat.
• Add the sliced leeks and cook until soft and translucent.

Add garlic and beans

• Stir in the minced garlic and cook until fragrant.
• Add the butter beans and stir to coat.

Simmer with broth and cream

• Pour in the chicken bone broth and heavy cream.
• Season with salt and simmer until the liquid thickens slightly.

Finish with parmesan

• Stir in the grated parmesan until melted and creamy.
• Serve hot.