Ingredients
- 1 Tablespoon olive oil
- 2 carrots, chopped
- 1 yellow onion, chopped
- 2 celery hearts, chopped
- 3 cloves garlic, minced
- 1 14-oz can of diced tomatoes
- 1 white potato, peeled and chopped into cubes
- ½ head savoy cabbage, thinly sliced
- 2 medium zucchini, chopped into small cubes
- 1 15-oz can garbanzo beans
- 1 15- oz can red kidney beans
- 1 15-oz can white beans
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ cup fresh parsley, chopped
- 1 rind from 2 oz. of parmesan cheese
- 1 bay leaf
- 2 cups water
- 32 oz container chicken or vegetable stock
- 1½ teaspoon sea salt
- 1 teaspoon black pepper
- grated parmesan cheese
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