Step 1

To a large Dutch oven, add the olive oil and heat over medium-high heat.

Step 2

Add the onion, celery, carrot and potatoes. Sauté for 10 minutes. Stir every minute or so, just to keep the potatoes from sticking to the bottom of the pan.

Step 3

Add the beans, broth, water, thyme sprigs, rosemary, sage leaves, smoke paprika, salt, and pepper. Bring this to a boil. Let the mixture simmer until the potatoes are almost fully tender, about 12-15 minutes.

Step 4

Add the cabbage, stir, and simmer until soft, about 5-7 minutes.

Step 5

Remove the whole sprigs of herbs and Parmesan rind and serve in bowls drizzled with olive oil and Parmesan cheese (optional).