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In a large, heavy pot, heat the canola oil over medium-high heat.
Add the chopped onion and sauté for 4 to 5 minutes until it starts to soften.
Stir in the chopped carrots and celery, cooking for another 4 to 5 minutes until they are tender.
Pour in the chicken broth, undrained diced tomatoes, and tomato juice or vegetable broth.
Add the coarsely chopped cabbage, sliced kielbasa, minced garlic, paprika, and curry powder.
Bring the mixture to a boil, then reduce the heat, cover slightly, and let it simmer until the cabbage is tender, about 20 to 25 minutes.
Stir in the drained and rinsed cannellini beans and heat through.
Taste and adjust the seasoning with salt and freshly ground black pepper as needed.
Finally, stir in the chopped fresh parsley before serving.