1: Finely dice the onion, leek and smash the garlic. Add to a large heavy based saucepan. Add the olive oil and salt generously. Cook over a low heat, sweat down the ingredients for about 10 minuets until they become translucent.
2: Add the beans, stir and heat through.
3: Add the roughly cubed carrots, celery, and potatoes. Stir through for about 5 minutes.
4: Add the water and herbs and cook with lid on for about one hour on a low heat, reducing the water content.
5: Add the chopped tomatoes and sliced cabbages, place lid on an cook for a further 30 minutes. Taste the broth and add salt and cracked pepper to taste.
6: Tear pieces of bread and add to the soup, stir through and let it cook for a further 30 minutes (if there is no liquid left, add a little more water, however it is not meant to be a liquid style soup).
7: Top with a drizzle of olive oil and parmesan cheese.