Heat the oil (if used) in a large, deep pot and sauté the garlic for 2 minutes. Add the onion, celery and carrots and sauté in pan for 5 minutes until soft.
Add the cabbage, spinach and parsley and mix well. Add the tomatoes, stock, seasoning to taste and bring to the boil.
Reduce the heat and simmer for 30-40 minutes.
Serve hot as a snack or for lunch or supper.
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