Rinse beans well. Put in a large bowl or pot, cover with at least 2 inches of water, and soak overnight.
Drain beans. Heat the extra virgin olive oil and large stock pot. Add onion, crushed red pepper, and garlic; Cook over low-medium heat until tender. Add beans and vegetable stock; cover and simmer until beans are tender, about 1 to 1-1/2 hours. Add salt and pepper to taste.
Add tomatoes, cabbage, carrots, basil, and oregano to stock. Simmer until carrots are tender, about 15 minutes.
Add broken spaghetti and sliced zucchini. Adjust seasoning. Simmer for about 5 minutes. Serve with grated parmesan cheese.