DIRECTIONS:
Melt the olive oil in a large soup pot over medium heat. Add the chopped celery, diced carrots, minced garlic, and diced onion. Sauté the veggies for approximately 5 minutes, or until they begin to soften.
Add the minced dry thyme, dried oregano, and cabbage. Cook the cabbage for a further five minutes, letting it slightly wilt.
Place the chopped tomatoes in the saucepan together with their juice, then add the vegetable or chicken broth. To thoroughly incorporate all the ingredients, stir well.
Bring the soup to a boil before lowering the heat. For approximately 20 to 25 minutes, or until the veggies are soft, cover the saucepan and boil it.
To taste, season the cabbage soup with salt and black pepper. As necessary, adjust the seasoning. Pour the heated soup into bowls and, if preferred, top with fresh parsley.
