• Olive oil
• 1 small onion, diced
• 1 small carrot, diced
• 2 stalks celery, diced
• 1 clove garlic, minced (optional)
• 2 medium thin-skinned potatoes, sliced
• 1 c. sliced swiss chard or kale
• ½ small head cabbage, sliced
• 1 c. cooked white beans
• 3-4 cups vegetable broth
• Salt and pepper to taste

Heat olive oil in a large heavy-bottomed saucepan. Saute onion, carrot, celery and garlic if using on low-medium heat, stirring often, until the vegetables are soft. Add the rest of the ingredients and bring to simmer. Simmer until potatoes are soft when pierced. Season to taste and serve hot.