Minestrone Soup

Mike loves Minestrone I have several good recipes in my collection but Mike thinks this is one of the best.
1 can cannellini beans rinsed and drained about 1 1/2 cups
1 tablespoon extra virgin olive oil
2 medium celery ribs, cut into 1/4-inch pieces
2 medium carrots, peeled and cut into 1/2-inch pieces
1 large onion, peeled and cut into 1/2-inch pieces
1 medium zucchini, trimmed and cut into 1/2-inch pieces
2 medium garlic cloves, minced
1/2 small head green cabbage, halved, cored, and cut into 1/2-inch pieces
1/8 teaspoon red pepper flakes
4 cups water
4 cups low sodium chicken broth
1 1/2 cups v 8 juice
1/2 teaspoon dried basil
fresh ground black pepper
grated parmesan cheese, for serving
Heat oil add celery, carrots, onions, and zucchini; cook, stirring frequently, until vegetables are softened and lightly browned, 5-9 minutes. Stir in garlic, cabbage, 1/2 tsp salt and red pepper flakes; continue to cook until cabbage starts to wilt, 1-2 minutes longer.
Add beans, water, broth, bring to boil over high heat. Reduce heat and simmer, stirring occasionally 45-60 minutes.
Add V8 juice to pot; cook about 15 minutes stir in basil, and season with salt and pepper. Serve with olive oil and grated Parmesan