Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add diced onion, chopped carrots, and diced celery. Sauté until softened, about 5 minutes.

Stir in 3 cloves of minced garlic, 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, 1 teaspoon of ground cumin, 1 teaspoon of paprika, and ½ teaspoon of ground coriander. Cook for an additional minute.

Add chopped green cabbage to the pot, stir well, cover, and cook for about 3 minutes until slightly wilted.

Pour in the 28-ounce can of fire-roasted tomatoes, 2 small halved and sliced zucchinis, and 4 cups of broth. Adjust seasoning with kosher salt and black pepper to taste.

Increase heat to a boil, then reduce to a gentle simmer uncovered for 20-25 minutes, stirring occasionally.

Stir in 2 tablespoons of red or white wine vinegar. Taste and adjust seasoning if necessary.

Ladle the soup into bowls and garnish with chopped parsley. Serve hot.