Cabbage and White Bean Soup

This is my mom's recipe. When she makes it, she uses canned beans.
I like to work with dried beans but it is delicious either way
You can use any variation of vegetables you happen to have on hand.
The key is the beans mixed with a good vegetable base and lots of fresh shredded cabbage.

1 can white beans or 2 cup dried white beans
5 cups water or broth
1 medium onion, cleaned and chopped
2 medium carrots, cleaned and chopped
3 celery stems, cleaned and chopped
1 medium cabbage (Napa, green, red, Chinese) cleaned and shredded
3 new potatoes, cleaned and diced
one handful thyme
olive oil
salt and pepper to taste

If you are using dried beans, clean, soak and cook.

In a Dutch oven or large sauce pan, heat olive oil and saute onions until wilted.
Add carrots, celery and potatoes and continue cooking until limp.
Add broth and thyme and simmer for 20 minutes or more, until soup has cooked well.
Add white beans and heat completely.
Taste for salt and pepper. Then add cabbage and cook until tender but still crisp.
Serve immediately.

We add croutons and Parmesan cheese when we are feeling hungry.