1-First Step: Prep and mise en place Wash and dry all produce. Chop the cabbage into about 9 cups chopped (this is approximately a 1-pound small green cabbage). Dice the medium yellow onion, chop 2 carrots, dice 1 celery rib, and peel and dice 2 Yukon Gold potatoes into bite-sized pieces. Grate 4 garlic cloves so they are ready to go. Open and drain the white beans and open the cans of fire-roasted tomatoes.

2-Second Step: Sauté the aromatics Heat 2 tablespoons extra-virgin olive oil in a large pot over medium heat. Add the 2 chopped carrots, 1 diced medium yellow onion, and 1 diced celery rib. Season with a pinch of salt and a few grinds of black pepper. Cook, stirring occasionally, for about 8 minutes or until the onion becomes translucent and the carrots start to soften. This builds the flavor base and releases sugars from the vegetables.

3-Third Step: Brighten with vinegar Stir in 2 tablespoons white wine vinegar. Add it now to lift the pan flavors and deglaze any bits stuck to the bottom. Adding the vinegar late prevents the vegetables from staying too crunchy and lets the acidity integrate without turning harsh.

4-Fourth Step: Add tomatoes, broth, and beans Into the pot add the 2 (14.5-ounce) cans diced fire-roasted tomatoes (with juices), 4 cups vegetable broth, and the 1 (15.5-ounce) can white beans (drained and rinsed). Stir to combine. The fire-roasted tomatoes give the soup a smoky, rich tomato base that blends beautifully with the broth.

5-Fifth Step: Add potatoes, cabbage, garlic, and thyme Next add the 4 grated garlic cloves, the 2 diced Yukon Gold potatoes, 9 cups chopped cabbage, and 3/4 teaspoon dried thyme. Stir everything together so the cabbage and potatoes are submerged in the broth.

6-Sixth Step: Simmer until tender Bring the pot up to a gentle boil over medium-high heat, then reduce heat to low and cover. Simmer for 20 to 30 minutes, checking at about 20 minutes for tender potatoes and cabbage. You want the cabbage to be tender but not falling apart; the potatoes should be soft when pierced with a fork.

7-Final Step: Adjust seasoning and serve Once the potatoes and cabbage are tender, taste and adjust seasoning with salt and pepper. If you want extra brightness, add a splash more white wine vinegar a teaspoon at a time. Ladle into bowls and garnish with chopped fresh parsley.