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Heat the oil in a large saucepan over a medium heat. Add the soffritto and a big pinch of sea salt flakes. Put a lid on the pan and cook for a couple of minutes, stirring often.
Lightly crush the garlic to break the cloves open, using the bottom of a mug, a rolling pin or the side of a cook’s knife. Add to the pan and cook, covered, stirring occasionally, for 10 minutes more. Meanwhile, boil the kettle.
Add the beans (with the liquid from the cans), chopped tomatoes, 1L boiling water, the bouillon and rosemary. Season with black pepper. Stir, bring to the boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally, until the vegetables are tender.
Remove the rosemary stalks. If liked, blend about ¼ of the soup until smooth, then return it to the pan to thicken. Add the cabbage and heat through until wilted but still al dente, about 5-6 minutes. Serve topped with parmesan, a drizzle of extra virgin olive oil and lemon wedges for squeezing over.