Prep time: 20 minutes
Cook time: 30 minutes
2 tsp olive oil
1 onion, chopped
1 small potato with skin, chopped (optional)
1 carrot, chopped
1 stalk celery, chopped
4 cups beef or vegetable stock
1 can borlotti beans or 1 cup cooked beans
3 tomatoes, skins removed, chopped
Vegetable salt, if desired Black pepper
1 cup cabbage, chopped
1⁄4 cup fresh parsley, chopped
Heat oil in a large saucepan.
Sauté onion, then potato, carrot and celery.
Add stock, beans and tomatoes. Season to taste.
Simmer until vegetables have just softened.
Add cabbage a few minutes before the end of cooking.
Serve with parsley and freshly grated Parmesan cheese.