Begin by heating olive oil in a large pot over medium-high heat. Add diced onions, carrots, and celery, cooking for about 4–5 minutes until they soften and become fragrant.

Stir in minced garlic along with dried oregano and basil. Cook for another minute until the garlic releases its wonderful aroma.

Add the chopped cabbage to the pot, stirring frequently. Allow it to sweat for 5 minutes, which will enhance its flavors.

Pour in the vegetable broth and add the diced tomatoes. Bring the mixture to a gentle simmer, uncovered, for about 10 minutes until the vegetables are tender and the flavors meld together beautifully.

Turn off the heat and stir in lemon juice, fresh parsley, and a sprinkle of cracked black pepper before serving.