White Bean Cabbage Potato Soup

Olive Oil or Unsalted Butter* (see note)

Leeks, sliced thin, (about two large leeks)

Green or Savoy Cabbage, cut into bite size pieces or thinly sliced** (see note)

Russet or Yellow Finn Potatoes, skins on, cut into small cubes, (about one large potato)

Vegetable Broth *** (see note)

Garlic, minced

Sea Salt + more to taste

Cooked Cannellini Beans, drained and rinsed

Thyme Springs, tied

Parmesan Cheese for garnish (optional)