Peel garlic and roughly chop. Set aside.
Chop half an onion.
Clean leeks by slicing in half length-wise and rinsing under running water. Chop into half moon slices using white and light green parts only.
Remove core of fennel bulb and dice.
Wash, peel, and dice 5 medium potatoes.
In a large pot, add olive oil and heat over medium-high.
Add the onion and saute until translucent and soft.
Add garlic and cook 1-2 minutes more.
Add fennel and cook another 3-5 minutes.
Add leeks, give it a good stir, and cook until soft, about 5 minutes.
Add vegetable broth, cannellini beans, Herbs de Provence, and cook for 20-30 minutes.
When all vegetables are soft, puree in a blender until smoothe. Adjust the seasoning with salt and pepper as needed.
Pour into bowls and garnish with parsley.
