For variations on this classic version, try swapping zucchini for green beans, kale for cabbage, and chickpeas for cannellini beans.In oil in a large pot over medium heat. Add onions, carrots, celery, red pepper flakes, rosemary, salt and pepper. Cook, stirring occasionally until onion begins to turn golden, 5-8 minutes.Add tomatoes; cook until some of the liquid starts to evaporate. Add potato, cabbage, cannellini beans, and 7 cups of water; bring to a boil. Stir in green beans.Reduce to a simmer and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper. Stir in garlic and basil. Serve sprinkled with Parmesan and torn basil. Drizzle with more oil, if desired.