2 tbsp. freshly chopped parsley, plus more for garnish
In a large pot over medium heat, heat olive oil. Add onion, carrots, and celery, and season with salt, pepper, and chili powder. Cook, stirring often, until vegetables are soft, 5 to 6 minutes. Stir in beans, garlic, and thyme and cook until garlic is fragrant, about 30 seconds. Add broth and water, and bring to a simmer.
Stir in tomatoes and cabbage and simmer until cabbage is wilted, about 6-8 minutes.
Remove from heat and stir in red pepper flakes, and parsley. Season to taste with salt and pepper. Garnish with more parsley if desired.
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