In a large pot over medium heat, add extra virgin olive oil along with red onions. Saute until onions are softened.

Add the greens of the leeks, and cook until softened.

Add the white parts of the leeks and gently stir to avoid breaking up the rings or separating them. Gently stir and cook until slightly softened.

Add the butter beans, vegetable stock, salt, and black pepper. Cover and bring to a boil.

Boil for 5 minutes and check for doneness by cutting the whites of the leek.

Once done, turn off the heat and add apple cider vinegar along with fresh parsley. Check for seasoning and adjust as desired.

Serve with croutons, walnuts, more fresh parsley, and a drizzle of truffle oil.

Cut french bread into roughly 1" cubes.

Transfer the bread to a foil lined air fryer tray.

Drizzle with Olive Oil, salt, and black pepper. Stir to coat all pieces with Oil and seasoning.

Bake at 400F until golden brown.

10 minutes before croutons are done, spray or rub the fresh rosemary with oil and add to the air fry to toast.

Crush the rosemary, and sprinkle on top of croutons along with lemon zest and toss.