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magicofspice
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Heat olive oil in a large pot over medium heat. Add shallots, carrots, and celery. Sauté for 3–4 minutes.
Add minced garlic and stir for 30 seconds. Stir in tomato paste until vegetables are coated.
Stir in cabbage, salt, garlic powder, onion powder, Italian herbs, and paprika.
Pour in the broth and beans. Bring to a boil, then lower heat and simmer covered for 20 minutes.
Transfer 1½ cups of the soup to a blender and puree until smooth. Stir the puree back into the pot.
Serve with olive oil, scallions, parmesan, and lemon if desired.