Cabbage, Potato and Bean Soup

I needed to use the leftover cabbage from St. Patrick's Day--so potato and cabbage soup seemed like a good idea. I got the idea to throw in some white beans from this recipe. It was delicious and nourishing. Next time I'm not feeling well, I going to ask for a big bowl of CPB soup :)

Cabbage, Potato and Bean Soup
1 onion, diced
2 carrots, small diced
2 stalks celery, small diced
2 Tbsp olive oil
2 cloves garlic, minced
2 potatoes, peeled and diced
2 cans chicken broth
1 cup water
1 can white beans, rinsed and drained
1/2 head cabbage, cut into small pieces
1 tsp salt
black pepper, to taste
Parmesan cheese, shredded

1. Heat oil in a large pot. Saute onion, celery and carrots. Add garlic and saute a minute longer.
2. Add broth, water, salt and diced potatoes. Cook until potatoes are almost tender, about 10 minutes.
3. Add beans and cabbage and cook until cabbage is tender. Season to taste.
4. Top with shredded Parmesan.