In heavy-bottomed soup pot, heat oil add garlic, onion, leeks, carrots, and cabbage. Saute, stirring over medium heat, about 10 minutes. Add presoaked beans, potatoes, tomatoes, tomato paste, water/stock, celery seed, Parmesan rind, bay leaf, oregano, thyme, and dried basil (fresh basil should be added at the end of the cooking. Bring to a boil, reduce heat, cover, and simmer 2 hours, or until beans are tender. Remove Parmesan rind and bay leaf. Add salt and freshly ground pepper to taste, zucchini, green beans, peas, and spaghetti and cook another 15 minutes. Adjust seasonings. Stir in parsley and fresh chopped basil and serve, topping each bowl with a generous amount of freshly grated Parmesan. This freezes well.