Soak 1 cup of navy beans.

Drain the soaked navy beans.

Combine the drained beans with 2 1/2 quarts of water and 1 bay leaf in a pot.

Simmer for 1 to 1 1/2 hours, or until beans are tender.

Add additional water if necessary to maintain desired consistency.

In a skillet, heat 1/4 cup olive oil over medium heat.

Add 2 cloves of chopped garlic and 1 medium chopped onion to the skillet.

Cook the garlic and onions for about 6 minutes, until softened.

Add 2 cups chopped tomatoes to the skillet.

Cook the tomato mixture for about 10 minutes.

When the beans are tender, add the tomato mixture to the pot with the beans.

Add 1 medium diced potato, saffron thread, salt and pepper to taste, and 1/2 teaspoon cumin to the pot.

Add 1 cup shredded cabbage and 1 cup diced butternut squash to the pot.

Cook for another 30 minutes, allowing the flavors to meld.

Add more water if necessary to reach the desired consistency, and stir to combine.

Serve hot, garnished with 2 tablespoons of fresh chopped parsley.