1. Heat oil in a large saucepot. Add cabbage, carrot, garlic, salt and pepper; cover and cook 2 minutes, until cabbage starts to wilt. Increase heat to high; add broth, tomatoes and their juice and water. Cover; bring to boil and cook 7 to 9 minutes, until vegetables are tender.
2. Meanwhile, reserve 1-1/4 cups beans; puree remaining beans in a food processor or blender.
3. Add reserved beans and bean puree to saucepot and cook 2 minutes more, until soup is heated through. Makes 4 servings.