Gently heat some olive oil in a deep sauté pan (or large saucepan) and sweat off the onion, until translucent.
Then add the garlic, cooking for a minute or two and then the rest of the vegetables and chilli flakes, excluding the tinned tomatoes and cabbage.
Leave the vegetables to slowly sauté in the olive oil, amalgamating all their flavours. This is an important step in dish that involves vegetables to be cooked in this manner. It softens them and gives them a united flavour, rather than the odd harsh crunch on a lump of carrot or celery.
Once the vegetables have been sweating down for 10 minutes or so, add the cabbage, stirring into the diced vegetables thoroughly.
Cook over a low heat for another 5 minutes or until the cabbage has wilted.
Pour over the tinned tomatoes, sugar, drained beans, bread and add the water
Stir gently, and simmer for another half an hour
Season well with salt and pepper and the lemon juice, drizzle with good quality olive oil and serve in deep soup bowls, maybe with some more bread for dipping.