Instructions:
Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 2-3 minutes until fragrant.
Stir in carrots, celery, and bell pepper. Cook for 5 minutes to soften slightly.
Add the shredded cabbage, diced tomatoes, broth, oregano, basil, and chili flakes (if using). Stir to combine.
Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until all vegetables are tender.
Season with salt and pepper to taste. Garnish with fresh parsley or cilantro before serving.
