Dice the onion, peel the carrots, wash and peel the celery, wash the leek and cut everything into small pieces. Wash the savoy cabbage and cut it into small cubes or strips.
Melt some butter in a saucepan and add the chopped vegetables. Sweat everything well and then deglaze with vegetable stock. Top up with the broth until everything is covered, then add the tomato paste and the paprika powder. Let simmer for about 5 minutes. As soon as the vegetables are cooked, add the drained beans. Season to taste with salt, pepper and turmeric. Add chopped parsley and simmer for another 15 minutes.