Heat oil in a pot over medium heat. Add onion, carrots and celery. Cook, stirring, until vegetables begin to soften, 6-8 minutes. Add bell pepper, garlic, Italian seasoning, S&P and cook 2 minutes.

Add broth, cabbage and tomato; increase heat to medium-high and bring to a boil. Reduce heat to simmer, partially cover and cook until all the vegetables are tender, about 20 minutes. Remove from heat and stir in the vinegar.

TIP: To make ahead: refrigerate for up to 5 days. Freeze for up to 3 months.