Step 1

In a large 6 quart Dutch oven or similar size heavy bottomed pot, heat olive oil over medium high heat.

Step 2

Add onion, celery, carrots, green bell pepper and red bell pepper. Cook for 3-5 minutes or just until carrot is beginning to soften. Add garlic and fennel seeds, cooking for 1-2 minutes.

Step 3

Add cabbage to the pot, stir to coat with oil. Cook over medium high until cabbage has wilted, about 5-8 minutes.

Step 4

To the pot add cannellini beans, tomatoes, green beans, chicken stock, tomato sauce, bay leaf, salt, black pepper, chili powder, crushed red pepper flakes and Italian seasoning. Mix well.

Step 5

Cook over medium heat with lid offset for 15-20 minutes or until cabbage has softened. Stir in 2 tablespoons Italian parsley.

Step 6

Serve immediately garnished with reserved parsley and a side of garlic bread.