Mixed Veggie and White Bean Soup

Drain the beans, then pour in 2 pints (1.2 l) cold water, bring to a boil, then simmer for about 1 hour. Peel and chop the potatoes. Wash and trim the fennel bulb, cut in half lengthways and remove the core, then chop. Peel and finely chop the onion and the garlic. Peel and dice the carrot. Fry the onions and the garlic in hot oil until soft. Add the potatoes, fennel and carrots and sauté. Then add to the beans and simmer for 20 minutes. Add the chopped sage leaves and rosemary leaves and season with salt and pepper. Stir in the grated Parmesan cheese. Garnish with a few sage leaves and serve.