1-Step 1: Prep the vegetables Start by chopping all your vegetables before the pot heats up. Dice the onion, celery, carrots, potatoes, and cabbage so everything cooks evenly. Grate the garlic and set out the beans, broth, tomatoes, vinegar, salt, pepper, and thyme. Having everything ready makes this easy cabbage soup feel even more relaxed and keeps the cooking process smooth.

2-Step 2: Soften the flavor base Heat 2 tablespoons extra-virgin olive oil in a large pot over medium heat. Add the chopped carrots, diced onion, diced celery rib, 3/4 teaspoon salt, and several grinds of pepper. Cook for about 8 minutes, stirring occasionally, until the vegetables soften and the onion looks translucent. This first step builds the foundation for a flavorful healthy cabbage soup without needing any complicated techniques.

3-Step 3: Add brightness and depth Stir in 2 tablespoons white wine vinegar. It may seem like a small addition, but it adds a bright, lively note that lifts the whole pot. Next, add the 2 cans of diced fire-roasted tomatoes, 4 cups vegetable broth, 1 can of drained and rinsed white beans, 4 grated garlic cloves, 2 diced Yukon Gold potatoes, 1 small green cabbage, and 1 teaspoon dried thyme. Stir well so the tomatoes and broth reach the bottom of the pot and coat the vegetables evenly.

4-Step 4: Simmer until tender Cover the pot and reduce the heat to a gentle simmer. Cook for 20 to 30 minutes, or until the potatoes and cabbage are tender. Stir once or twice during cooking so nothing sticks to the bottom. If you like a softer cabbage texture, let it go the full 30 minutes. If you want a little more bite, start checking around 20 minutes.

5-Step 5: Taste and finish When the vegetables are tender, taste the soup and adjust the seasoning if needed. You may want a little more salt, pepper, or even a splash more vinegar depending on your tomatoes and broth. Ladle the soup into bowls and top with fresh parsley for a fresh finish. That final sprinkle adds color and gives the soup a bright, clean flavor.