1In a large soup pot, heat oil. Add cabbage, sliced carrot, garlic and salt and pepper. Cover and cook about 2 minutes until cabbage begins to wilt.
2Add broth, tomatoes along with their juice and the water. Bring to a boil, cover, reduce heat and simmer until vegetables are tender.
3While vegetables are cooking rinse and drain beans. Measure out 2 cups of the beans and set aside. Mash remainder of the beans. When the vegetables are tender add both the mashed and whole beans to the pot, cook until heated through. Adjust salt and pepper to taste.