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Heat olive oil in a pot, and add the carrots, onion, celery and a nice pinch of salt. Cook until softened.
Add the tomato past, garlic, fennel pollen, coriander, and red pepper flakes. Cook for about 2-3 minutes until fragrant and until the tomato paste turns deep red in color.
Add the blended beans, and stir until combined. Then add the whole beans, and tomatoes. Season with salt and mix until combined.
Add the chicken stock, bring to a simmer, cover, and cook for about 30-40 minutes.
Add the kale and cabbage and cook for another 10-15 minutes. Taste and adjust seasoning as needed.
Transfer to bowls, top with freshly grated parm and a drizzle of EVOO. Serve with crusty bread and enjoy!