Cabbage Vegetable Soup

Serves: 6
Source: Delish

2 tbsp. extra-virgin olive oil
1large yellow onion, finely chopped
2carrots, finely chopped
2stalks celery, finely chopped
1/2 tsp. chili powder
Kosher salt
Freshly ground black pepper
15-oz. white beans, drained, rinsed
2 cloves garlic, finely chopped
1 tsp. fresh thyme leaves
4 c. chicken or vegetable broth
1/2 large head cabbage, chopped
15-oz. chopped fire-roasted tomatoes
2 tbsp. chopped fresh parsley, plus more for serving

In a large pot or Dutch oven over medium heat, heat oil. Add onion, carrots, celery, and chili powder; season with salt and black pepper. Cook, stirring often, until vegetables are softened, about 8 minutes. Stir in beans, garlic, and thyme and cook, stirring occasionally, until garlic is fragrant, about 1 minute.
Add broth and 2 cups water and bring to a simmer. Stir in cabbage and tomatoes and simmer, stirring occasionally, until cabbage is wilted, about 6 minutes.
Remove from heat and stir in parsley and red pepper; season with salt and black pepper.

Divide soup among bowls. Top with more parsley and a pinch of crushed red pepper flakes