Heat the oil in a medium sized pan, and tip in the onion and garlic. Fry until it begins to soften and then add the potato and cabbage.
Careful not to get this pan too hot at this point, or things will stick. After five minutes, add the chorizo, cannellini beans, chopped tomatoes and chili flakes and bring to the boil.
Once boiling add the stock and bring to the boil once more. Turn the heat down so the soup is simmering, and leave for 20 minutes, stirring occasionally.
Add salt and pepper to taste jut before serving, and enjoy with crusty bread.