Rinse and drain the butter beans if using canned. Clean and slice the leeks, and mince the garlic.

In a skillet, heat the olive oil over medium heat. Add the sliced leeks and saut? until they are soft and translucent, about 5-7 minutes.

Add the minced garlic to the skillet and cook for an additional minute until fragrant. Stir in the butter beans and vegetable broth.

Bring the mixture to a gentle simmer. Season with salt and pepper to taste. Cook for about 15-20 minutes, allowing the flavors to meld.

Remove from heat, stir in the chopped parsley, and serve warm.