| 1/4 | c | Olive oil |
| 1/2 | c | Fresh flat-leafed parsley leaves, washed well, spun dry and chopped |
| 3 | | Garlic cloves, chopped fine |
| 2 | tb | Chopped fresh sage leaves (optional) |
| 2 | md | Carrots, chopped |
| 2 | md | Onions, chopped |
| 1 | | Celery rib, chopped |
| 3 | md | Potatoes, cut into 1/2 inch pieces |
| 2 | lg | Tomatoes, peeled, seeded and chopped |
| 1/2 | lb | Spinach, wasked, drained and cut into 1 inch pieces |
| 1/2 | | Red bell pepper cut into 1/2 inch pieces |
| | The Rind from a 1 pound piece of Parmesan -or- |
| 1 | c | Grated parmesan |
| 6 | c | Water and pareve "chicken" powder (I used only water) |
| 3 | c | Cooked white beans |
| 2 | c | Thinly sliced Savoy cabbage |
| | Pepper |
