The night before, soak the beans in a bowl.
First, prepare a mixture with celery, carrots and garlic. In a saucepan, brown the mixture with a little oil, let it flavor for a few minutes, stirring.
Add the drained beans, pour in the water to cover them, add the bay leaf and cook over medium-low heat for about 40 minutes, stirring occasionally.
Wash the cabbage, remove the outer leaves and cut it first in half and then into strips.
At this point add the cabbage and rosemary. Salt and pepper. If necessary, add more hot water or vegetable broth.
Continue cooking over low heat, stirring occasionally, for about 30/40 minutes or until the vegetables are tender.
When the soup is cooked, pour it into bowls and serve with a drizzle of extra virgin olive oil and croutons.