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Heat the olive oil in a large pot over medium heat. Sauté the shallot, carrots and celery for 3-4 minutes. Stir in the garlic for 30 seconds. Stir in the tomato paste until all is well coated - about 1 minute. Next, stir in the cabbage and seasonings listed above. Then, pour in the broth and the beans. Bring to a boil, lower to a simmer, cover the pot and cook for 20 minutes.
Transfer about 1½ cups of the soup to a small blender and puree until smooth. Pour that back into the soup and stir to combine. Serve soup with chopped scallions, olive oil drizzle, grated parmesan and a fresh squeeze of lemon juice!