Instructions:
Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until the onion is translucent.
Add Broth and Vegetables: Pour in the broth and add the chopped cabbage, sliced carrots, chopped celery, and diced tomatoes. Stir to combine.
Season: Add dried thyme, dried basil, salt, and pepper. If using, add the cooked beans or lentils.
Simmer: Bring the soup to a boil, then reduce heat to low. Cover and let it simmer for about 30-40 minutes, or until the vegetables are tender.
Serve: Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
