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Set the bread slices on the kitchen counter to dry out while you make the soup.
In a large pot, heat the oil over medium heat. Add the onion, cover and cook until the onion is softened, about 5 minutes. Add the garlic and cabbage and cook, stirring, for 5 minutes.
Add the savory, basil, tomatoes with their juice, beans, stock, and salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer, uncovered, until the vegetables are tender, about 45 minutes.
When ready to serve, place a slice of bread in the bottom of each bowl and ladle the soup on top. Serve hot.
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