Heat olive oil in a large pot over medium-high heat.
Add onion, carrot and celery, then saute 6 minutes. Add in garlic and saute 1 minute longer.
Stir in green beans, bell pepper, cabbage, tomatoes, chicken broth, Italian seasoning and season with salt and pepper to taste.
Bring mixture to a boil, then reduce heat to medium-low, cover and simmer until all of the veggies are tender, about 15 minutes.
Thin soup with a little more broth or water if desired. Mix in parsley and serve warm.
Recipe source: inspired by Epicurious