Ingredients

1 tbsp extra-virgin olive oil

pinch of salt

1/2 lb fingerling potatoes, cut in halves

1/2 lb carrots, peeled and chopped

4 cloves garlic, chopped

1/2 large yellow onion, thinly sliced

5 cups vegetable stock

1 1/2 cups pre-cooked white beans

1/2 medium cabbage, chopped

1/2 cup Parmesan cheese, freshly grated (optional)

Italian parsley, to garnish

Directions

Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes.

Stir in the garlic and onion and cook for another minute.

Add the stock and the beans and bring the pot to a simmer.

Stir in the cabbage and cook until the cabbage softens up a bit.

Serve with a dusting of cheese and sprig of Italian parsley.