How to make it
Heat a dutch oven to medium heat, adding in the olive oil and once hot, add in the diced onions and let cook down for 2 minutes, followed by the Lee Kum Kee Minced Garlic and stir.
Add in chopped celery, carrots and let that cook down for 10 minutes.
Add in the quartered potatoes and mix, then add diced tomatoes, chopped green cabbage and vegetable stock and stir. Cover and turn to low heat to simmer for 30 minutes.
Add in the cannellini beans, Lee Kum Kee Chiu Chow Style Chili Oil, salt, black pepper, dried oregano, dried thyme and chopped parsley then stir. Cover and let simmer for another 15-20 minutes until potatoes are soft. Ladle into bowls and serve with some more fresh chopped parsley.