1-First Step: Prep the vegetables Start by chopping the carrots, dicing the onion and celery, grating the garlic, dicing the Yukon Gold potatoes, and chopping the cabbage. Getting everything ready before the heat goes on makes the cooking process feel calm instead of chaotic. This is also a good time to drain and rinse the white beans so they are ready to go.

2-Second Step: Soften the aromatics Heat 2 tablespoons extra-virgin olive oil in a Dutch oven over medium heat. Add the carrots, onion, celery, 3/4 teaspoon salt, and several grinds of pepper. Cook for about 8 minutes, stirring occasionally, until the vegetables start to soften and the onion turns translucent.

3-Third Step: Add the vinegar and broth Stir in 2 tablespoons white wine vinegar. It may seem like a small detail, but this tiny splash wakes up the whole pot. Then add the 2 cans of 14.5-ounce diced fire-roasted tomatoes and 4 cups vegetable broth, stirring to combine.

4-Fourth Step: Add the hearty ingredients Now add the 1 can of 15.5-ounce white beans, drained and rinsed, 4 grated garlic cloves, 2 diced Yukon Gold potatoes, 1 small green cabbage about 1 pound or 9 cups chopped, and 1 teaspoon dried thyme. Stir well so the potatoes and cabbage sink into the broth and get evenly coated.

5-Fifth Step: Simmer until tender Cover the Dutch oven and reduce the heat to maintain 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 of the pot. If the soup looks too thick, add a splash of broth or water.

6-Final Step: Taste, finish, and serve Once the vegetables are tender, taste the soup and adjust the seasoning with more salt, pepper, or thyme if needed. Ladle into bowls and top with fresh parsley for garnish. The parsley adds color and a fresh pop at the end, which keeps the soup from feeling too heavy.