Heat the oil in a large saucepan and cook the onion, carrots and celery, parsnip and both types of potatoes (don’t bother to peel these as the skins add flavour and vitamins) for 10-15 minutes, stirring frequently. Add the garlic and thyme and cook for a further 2 minutes.
Drain and rinse the cannellini beans and add these along with the tomatoes and stock.
Bring to the boil and simmer for 25 minutes. Add the cabbage and spinach and season well with salt and pepper. Cook for a further 5 minutes.
Serve with a spoonful of pistou and a sprinkling of freshly grated parmesan cheese and some crusty bread on the side.