Cabbage & Parsnip Soup

This is a great dish to make on these cool fall days & nights. Easy & flavorful!

4 cups chicken stock + 1 cup water
Half head of cabbage shredded 
1 can white beans with liquid
1 parsnip shredded 
1 onion chopped + 1/2 cup sliced scallions for serving
2 garlic minced garlic cloves
2 Tbsp. rice vinegar
3/4 Tbsp. kosher salt + 1 tsp. ground black pepper
1/4 - 1/2  tsp. red pepper flakes
1 Tbsp. olive oil
1 - 2 cups torn sour dough or French bread

Sauté the onions, salt, and peppers in the olive oil over moderate heat 
until soft but not browned. Add the garlic & cook 30-60 seconds.  Add 
the cabbage, parsnip and cook for another minute.  Then add the stock, 
water & beans. Bring to a boil then reduce to simmer 10 minutes. Put 
the torn bread into the soup to thicken. Then add the vineagar and 
serve with more bread.