Wash dry white beans, cover with cool water, and soak overnight.

Drain the soaked beans.

Cover the drained beans with fresh water and bring to a boil.

Reduce heat and simmer for 2 to 2.5 hours, or until the beans are tender.

Drain the cooked beans and set aside.

Heat butter in a large pot.

Add sliced leeks, celery, and onions to the pot.

Add shredded cabbage to the pot.

Sauté the vegetables for about 10 minutes, until they are tender but not browned.

Add the cooked beans and chicken stock to the pot.

Simmer for 25 minutes.

Stir in minced fresh parsley.

Stir in whipping cream.

Add shredded Edam or Cheddar cheese and stir until melted.

Heat to serving temperature, but do not boil.

Stir in salt and freshly ground black pepper to taste.

Serve hot.