In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.

Stir in water, tomato soup, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage and celery. Simmer until cabbage wilts, about 10 minutes

Stir in tomatoes and wine. Return to a boil, then simmer 15 to 30 minutes, stirring often.