Vegetables and Broth

• 2 tablespoons extra-virgin olive oil
• 2 carrots, chopped
• 1 medium yellow onion, diced
• 1 celery rib, diced
• 0.75 teaspoon sea salt
• Freshly ground black pepper
• 2 tablespoons white wine vinegar
• 2 cans (14.5-ounce) fire-roasted diced tomatoes
• 4 cups vegetable broth
• 1 can (15.5-ounce) cooked white beans, drained and rinsed
• 4 garlic cloves, grated
• 2 Yukon Gold potatoes, diced
• 1 small green cabbage, about 1 pound (9 cups chopped)
• 1 teaspoon dried thyme
• Fresh parsley, for garnish