Heat a large pot or dutch oven to medium heat. Add the oil. Once the oil is hot, add in the ground beef and use a wooden spoon to break it up as it cooks then season it well with salt and pepper.

Once the beef is mostly browned, stir in the tomato paste and let it cook for about 1 minute. Then add in the onion, carrots, celery, garlic, and Italian seasoning and toss and cook that all together with the meat for 2-3 minutes. Season with salt and pepper to taste.

Finally, add in the chopped cabbage, beef broth, diced tomatoes, rice, and bay leaf. Stir and let that come to a boil, then cover and simmer on medium-low heat for 20-25 minutes, until the rice is tender and cooked. Season with more salt and pepper to taste.

Once the soup is done, remove it from the heat and serve it hot topped with fresh chopped parsley and ground black pepper.