Olive oil
Shredded carrots
Chopped onion
Shredded cabbage
Minced garlic
Chopped curly endive
Pinch of thyme
Freshly ground pepper
Chicken broth
Water
Parmesan cheese
Place a small amount of olive oil to a non-stick skillet. Add carrots, onion, cabbage, garlic and curly endive to the skillet and saute briefly over medium heat. Add sauteed vegetables to a pot of cooked beans, along with enough chicken broth and water to desired consistency. Simmer soup, over medium heat, for about 30 minutes. Serve in bowls and add grated Parmesan cheese, if desired.
