Begin by heating 2 tablespoons of extra-virgin olive oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, add 1 chopped yellow onion, 2 diced carrots, and 2 chopped celery stalks with 1 teaspoon of sea salt and ½ teaspoon of freshly ground black pepper. Sauté for about 8 minutes until the vegetables are softened and fragrant.

After the vegetables are tender, stir in 1 tablespoon of white wine vinegar, scraping the bottom of the pot. Then, add 1 can of fire-roasted diced tomatoes, 6 cups of vegetable broth, 1 can of cooked white beans, 3 minced garlic cloves, and 2 cubed Yukon Gold potatoes. Gently fold in the 1 chopped green cabbage and 1 teaspoon of dried thyme.

Bring the soup to a boil over medium-high heat, then reduce to low, cover, and let it simmer for about 20 to 30 minutes until the potatoes are fork-tender and the cabbage is softened but retains some texture. Stir occasionally.

Once the vegetables are tender, taste your soup and adjust the seasoning as needed, adding more salt or pepper to your preference. If desired, add an extra splash of white wine vinegar. Ladle the soup into warm bowls and garnish each serving with freshly chopped parsley.