First things first, gather and prepare all your ingredients. This way, you won't find yourself searching for that can of diced tomatoes midway through cooking. Chop that onion, grate the garlic, and dice those carrots and potatoes.

In a large pot, drizzle the olive oil over medium heat. Once it shimmers, toss in the onion. Sauté until translucent, about 5 minutes. The aroma of sautéing onions is downright irresistible.

Stir in the garlic and cook for an additional 30 seconds. You want that garlic fragrant, but not burnt. Then, add the carrots, potatoes, and celery. Let them sauté for about 4-5 minutes until they start to soften.

Time to add the star of the show! Put in the shredded cabbage. Give everything a good toss in the pot to coat the cabbage with the wonderful flavors already present.

Now for the magic moment. Pour the vegetable stock into the pot. Bring everything to a gentle boil. You'll want to let it simmer on low for about 20 minutes.

After 20 minutes of simmering, stir in the fire-roasted diced tomatoes and cooked white beans. These ingredients not only add flavor but also texture to the dish.

Add your bay leaf, thyme, smoked paprika, and season with Himalayan pink salt and black pepper to your liking. Let it simmer for an additional 10 minutes.

Just before serving, stir in the apple cider vinegar. This adds brightness and depth. Remember to remove the bay leaf!

Ladle the piping hot soup into bowls. A sprinkle of chopped fresh parsley on top creates a beautiful presentation.