Romano Bean and Vegetable Soup

Name: Romano Bean and Vegetable Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 1/2 cups dried romano (borlotti) or pinto beans (4 1/2 cups cooked or 3 14 oz cans); 1 tablespoon olive oil; 1 large carrot, sliced; 3 celery stalks, sliced; 1 green pepper, seeded and diced; 1 large onion, chopped; 3 cloves garlic, minced or crushed; 10 to 12 fresh basil leaves, shredded (or 1 teaspoon dried); 1 tablespoon dried oregano; 1 teaspoon dried thyme; 1/2 teaspoon dried marjoram; 2 cups water; 1 cup vegetable stock; 1 cup cavatappi or elbow pasta; 1/2 head green cabbage, thinly sliced; 1 teaspoon sea salt, or to taste; fresh ground black pepper