1 Tbs 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 c vegetable stock
1 1/2 c pre-cooked white beans
1/2 medium cabbage, chopped
1/2 c Parmesan cheese, freshly grated (optional)
Italian parsley, to garnish
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.