Tuscan White Bean Soup - cooking recipe

Ingredients

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

Preparation

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