Place the beans in a pot and fill it with water to cover them. Soak the white beans overnight. Or, bring to a boil, then turn off the heat and let stand for one hour. Cook until tender, about 1-2 hours, over low simmering heat. Replace water as needed. Strain in a colander until ready to use.

Saute the onion and celery in a large Dutch oven pot with bacon. When the onion is translucent, after 3 minutes, add the cabbage, broth, water, and seasonings. Bring to a boil and lower to a simmer. Add the beans. Cook all together for about 15 minutes or until the cabbage is tender.

Serve the soup hot with your favorite bread. Top the soup red pepper flakes and parsley to serve.