Yelds: 6-8 servings
Pick and rinse the beans. Place in a bowl, cover with water and soak for about 4 hours.
Drain the beans and place in a saucepan with water to cover by about 1 inch (2.5 cm). Bring to boil, reduce the heat to low and simmer until the beans are tender for about 1 - 1 1/2 hours.
Warm the olive oil in a soup pot. Add onion, garlic and saute for 2-3 minutes. Add the stock, tomatoes, carrot, zucchini, cabbage, basil, oregano, sugar, and bay leaf. Cover and cook for about 20 minutes. Add the potatoes and cook for another 10 minutes. Drain the beans and add them to the pot with the balsamic vinegar. Season with salt and pepper.
Serve hot, garnishing with parsley and shredded Parmesan cheese.