Tuscan Bean and Cabbage Soup

This had a wonderful flavor due to the spices and the vegetable combination. I found this in a book by Barbara Cousins, called Vegetarian Cooking Without. Looks like lots of good recipes--this is the first I have tried, for lunch today! It cooks up quickly!! Note:--use two cans of cannelloni beans if you want a thicker stew. (substitute Northern beans too)

1 large onion
12 oz cabbage
1 large (me --two small) zucchini
1 garlic clove (minced or crushed)
1 tab olive oil (me --1 tsp)
1 can cannelloni beans (she says you can also use lima or butter beans)NOTE: use 2 cans if you like a thicker soup--you can mash the extra beans to thicken the soup!
3/4 cup fresh or frozen green peas
6 & 1/4 cups of good vegeable stock (I only had 3 cups--but added water)
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp dried marjoram
1 bayleaf
2 tab chopped fresh parsley
salt and pepper(freshly ground) to taste

1. Dice the onion, cabbage and zucchini, and crush the garlic clove.
2. Place the onion and garlic in saucepan with olive oil --cook 5 minutes (I used 1 tsp of olive oil and 1/4 of a cup or so of water). Add cabbage and zucchini and continue cooking and stirring until softened.
3. Drain the beans and add with peas, vegetable stock, rosemary, thyme, marjoram, and bayleaf. Bring to boil and simmer 10 minutes. Add the extra can of mashed beans if you desire.
5. Season to taste with salt and pepper.