Heat the oil in a large saucepan over medium- high heat. Add the onion and garlic and cook for 5 minutes, or until the onion is tender. Stir in the beef stock, beans, tomatoes, cabbage, carrots, oregano, basil and salt and pepper to taste. Bring to the boil. Stir in the vermicelli. Lower the heat and simmer, covered, for 15 minutes, or until the pasta and vegetables are tender. Stir in the zucchini. Cook, uncovered, for 3 minutes more.
Serve the minestrone with grated Parmesan cheese, passed separately in a small bowl.