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Add a good drizzle of olive oil to a large casserole dish.
Start by cooking the sofrito with the sun dried tomatoes, garlic, parsley and basil.
Add the chopped onion, celery and carrot and cook for about 5 minutes.
Add the sun dried tomatoes and garlic, followed by the parsley and basil. Cook for 1 minute.
Add the chopped fresh tomatoes.
Add the potatoes, season with salt and pepper if desired.
Cover the vegetables with water, bring to a boil, cover and cook for 30 minutes.
Add the chopped Savoy cabbage, chickpeas and beans. Cover with water again and cook for 5 more minutes.
Taste and adjust seasoning as needed.
Serve with grated Parmesan cheese or pangratato (grated stale bread) on top, and a drizzle of olive oil.