– 2 tablespoons extra-virgin olive oil – 2 carrots, chopped – 1 medium yellow onion, diced – 1 celery rib, diced – 2 tablespoons white wine vinegar – 2 (14.5-ounce) cans fire roasted diced tomatoes – 4 cups vegetable broth – 1 (15.5-ounce) can cooked white beans, drained and rinsed – 4 garlic cloves, grated – 2 Yukon gold potatoes, diced

– 1 small green cabbage, about 1 pound (9 cups chopped) – 1 teaspoon dried thyme – ¾ teaspoon sea salt – Freshly ground black pepper – Fresh parsley, for garnish

– Heat the oil in a large pot over medium heat. Add the carrots, onion, celery, salt, and several grinds of fresh pepper, and cook, stirring occasionally, for 8 minutes. – Add the vinegar, stir, and then add the tomatoes, broth, beans, garlic, potatoes, cabbage and thyme. Cover and simmer for 20 to 30 minutes, or until the potatoes and cabbage are tender. – Season to taste, garnish with fresh parsley, and serve.