In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Once the oil shimmers, add 1 cup of chopped carrots, 1 diced yellow onion, and 1 cup of diced celery. Season with sea salt and freshly ground black pepper to taste. Cook, stirring occasionally, for about 8 minutes until the vegetables soften and the onion becomes translucent.

Next, stir in 2 tablespoons of white wine vinegar, add one can of fire-roasted diced tomatoes, along with 4 cups of vegetable broth. Mix in 1 can of drained white beans and 3 minced garlic cloves, ensuring everything is well combined and starts to bubble gently.

Introduce 2 cups of diced Yukon Gold potatoes and 4 cups of chopped green cabbage to the pot. Sprinkle in 1 teaspoon of dried thyme, mixing well to combine the flavors of the cabbage soup. Increase the heat slightly until the mixture returns to a low simmer, then reduce the heat back to medium-low.

Cover the pot and let the cabbage soup simmer for 20-30 minutes. Stir occasionally and keep an eye out for the potatoes and cabbage to become tender but not mushy.

After simmering, taste the soup and adjust the seasoning if necessary. Once the vegetables are tender, remove the pot from heat. Ladle the comforting cabbage soup into bowls and garnish with freshly chopped parsley for a bright finish. Enjoy a hearty meal!