Remove stems from swiss chard and set aside. Chop or rip leaves into approximately 1" pieces. Chop stems into 1/4-1/2 inch pieces. Set aside separately.
Remove core of cabbage and chop leaves into 1" pieces. Set aside.
Prepare the other vegetables, garlic and parsley.
In a large pot, heat olive oil over medium heat.
Add carrots, celery, leeks, garlic, Swiss chard stems and salt. Sautee for 8-10 minutes or until soft.
Add cabbage, Swiss chard leaves and stock. Bring to a boil. Reduce to a simmer and cook for 15-20 minutes or until cabbage is soft.
Add beans and continue simmering for 10 more minutes.
Add parsley and salt and pepper to taste.