1. In a large soup pot, heat the olive oil, and add the onion, carrot, celery, parsely and basil and cook until the onion is soft.
2. Add the cabbage and toss until the leaves are coated.
3. Add the water and beans. Cover, reduce heat to low and let simmer about 1 hour.
4. Add the potatoes and cook until tender. Season with salt and pepper. Serve with Parmesan cheese.