This is easy, very filling, tastes wonderful, and my husband will actually eat it!
Combine olive oil, potatoes, onions and garlic in a large stew pot. Cook on medium heat till potatoes start cooking a bit, and throw in a few splashes of veggie stock, along with the carrots. Toss in the parsley and white beans, and use a potato masher to smash up some of the white beans to help thicken the soup. Then add the garbanzo beans, veggie stock, salt, and pepper, and bring to a boil, and voila!
Source of recipe: I improvised this as an attempt at a hearty, tasty meal for vegans and non-vegans alike, and everyone loved it. Served with beer bread, it makes an excellent fall/winter meal.