Add the onion, carrot and celery, and cook, stirring occasionally, for about 5 minutes, until the celery is (moderately) tender and the vegetables have released their juices.
Add the vegetable broth, salt, sugar, (pressed whole cloves not minced) garlic, garlic powder, basil, oregano, and (fresh intact stem and leaves) thyme bring to quick boil then reduce heat and simmer for about 1 hour. Basically simmer til flavors meld and it tastes like soup. This won't happen in just 15 minutes.
Find the Thyme stem and 4 crushed cloves and remove them.
Add the cabbage, white beans, crushed tomatoes*, and simmer 10 to 15 minutes until the cabbage is tender. Serve immediately, garnished with parsley (I'd use cilantro).
Just my general personal method of making soup ... I'm very picky 
* Also I probably wouldn't use pre-cooked tomatoes from can or box, rather I'd add fresh diced tomatoes at about 30 minutes into the 1 hour simmer.
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