Cook first 3 ingredients in hot oil in a large Dutch oven over medium heat, stirring occasionally, 5 minutes or until tender. (Do not brown.)
Stir in red cabbage and next 5 ingredients, and cook over medium heat 3 minutes. Add 1/2 cup water, and reduce heat to medium-low. Cook, stirring occasionally, 20 minutes. Stir in zucchini, next 4 ingredients, and 4 cups water.
Increase heat to medium-high, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 20 to 25 minutes or until the potatoes are tender. Discard cheese rind. Stir in bread pieces 15 minutes before serving. Spoon into bowls, and drizzle with extra virgin olive oil; sprinkle with shaved Parmesan cheese.
This soup can be cooked a day in advance. It's always better the second day, so make a big batch.