In a large Dutch oven, heat olive oil over medium heat. Add the onion, carrots, celery, salt, pepper and chili powder and cook until the vegetables are soft.
Stir in the white beans, garlic and thyme and cook for 1 minutes. Add the broth and water and bring to a simmer.
Stir in the tomatoes and cabbage and simmer until the cabbage is soft. Remove from heat and stir in red pepper flakes and parsley. Season with salt and pepper if needed. Serve. You can also add more chopped parsley on top when you serve if desired.