Soak the beans overnight. The next day, rinse and drain them.

Heat 1/3 cup of olive oil in a large pot over low heat and cook the onions until softened, about 12 minutes. Stir in the garlic. Add the beans and toss to coat in the oil. Add the orange zest, bay leaves and water. Raise the heat and bring to a boil. Reduce heat to low and let the beans simmer, skimming the top, for about two hours, or until the soup is thick and creamy and the beans and vegetables very soft.

About half way through cooking the bean soup, add the cabbage and 15 minutes before the soup is ready add the rice. About 10 minutes before removing from heat, season with salt and pepper.

If desired, using an immersion blender, puree a little bit of the soup (about 2 cups out of the entire pot), to make it thicker and creamier. Add the vinegar, and stir in the parsley. As soon as you remove the soup from the heat, pour in the remaining olive oil.

Serve hot, with the peppers.