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In a large pot, heat olive oil over medium heat. Add the ground beef and cook until browned and no longer pink.
Stir in garlic, along with a pinch of salt and pepper. Cook for about 30 seconds until fragrant.
Mix in the chopped cabbage, diced tomatoes with juice, celery, carrots, kidney beans, beef broth, and Italian seasoning. Stir well to combine.
Bring the mixture to a boil, then reduce the heat. Cover and let simmer gently for about 1 hour, until the vegetables are tender and the flavors come together.
Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley if desired.