Tuscan White Bean Soup

• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 potato, peeled and cubed
• 2 leeks, roughly chopped
• 1 (14 ounce) can cannellini beans
• 5 cups vegetable stock
• 1/2 head savoy cabbage, shredded
• fresh flat leaf parsley
• parmesan cheese, for sprinkling on top

1. In a large soup pot heat oil and stir in Garlic, Onion, Leeks and potato. Cook for 4-5 Minutes.
2. Add in Vegetable Stock. Cover and simmer for 15 minutes.
3. Add in Savoy Cabbage and undrained can of Beans. Cook for 10 minutes.
4. Using a food processor or blender, puree about 1/3 of soup, then add it back to pot. Add parsley.
5. Cook for an additional 5 minutes to heat through. Serve with some freshly grated parmesan cheese on top.

olive oil, onion, garlic, potato, leeks, cannellini beans, vegetable stock, savoy cabbage, flat leaf parsley, parmesan cheese

Taken from www.food.com/recipe/tuscan-white-bean-soup-162373 (may not work)