Begin by heating 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. Once the oil shimmers, add chopped carrots, diced onion, and sliced celery. Sprinkle with sea salt and freshly ground black pepper, then sauté for about 8 minutes until the veggies soften and the onion is translucent.

Next, pour in 2 tablespoons of white wine vinegar to deglaze the pot, stirring for about a minute to lift any browned bits. Then, add in 2 cans of fire-roasted diced tomatoes, 4 cups of vegetable broth, 1 can of rinsed white beans, minced garlic cloves, diced Yukon Gold potatoes, chopped green cabbage, and 1 teaspoon of dried thyme. Stir well to combine all ingredients.

Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Let it simmer for 20 to 30 minutes, stirring occasionally, until the cabbage is tender but still holds its shape, and the potatoes are soft.

After simmering, taste the soup and adjust the seasoning with additional salt and pepper if desired. Ladle the frothy soup into bowls and garnish with chopped fresh parsley for a pop of color. Serve immediately, perhaps alongside some crusty bread for a comforting meal.