Put a large stockpot over a medium flame and heat the oil. Add the carrots, onions and celery and sauté until soft, about 5-7 minutes. Add in the tomatoes and cook for 5 minutes.
Add in the potatoes and cook for 5 minutes.
Add in the water and bouillon cubes or broth and bring to a boil. Add in the cabbage and cook until tender, about 20 minutes.
Serve with a sprinkle of Parmigiano Reggiano Cheese.