Prepare the vegetables: Chop the cabbage, dice the onion, carrots, and celery, and mince the garlic.
In a large pot, heat a little oil over medium heat. Add the onion, carrots, and celery.
Stir in the garlic and cook for about 1 minute until fragrant.
Add the chopped cabbage and stir for a few minutes until it wilts.
Pour in the broth and add diced tomatoes, thyme, salt, and pepper.
Bring the mixture to a boil, then reduce to a simmer for about 25-30 minutes.
Taste and adjust seasoning as necessary, adding more salt or pepper if desired.
Serve hot with crusty bread or garnish with fresh herbs if desired.
