Heat a large pot over medium-high heat and add a splash of olive oil. Sauté diced onion, carrot, and celery for about 4-5 minutes until softened.

Stir in minced garlic, dried oregano, dried basil, and salt. Cook for another minute until garlic is fragrant.

Add chopped cabbage, gently folding it into the sautéed vegetables. Let it sweat for approximately 5 minutes.

Pour in 4 to 6 cups of vegetable broth and add the can of diced tomatoes. Bring to a gentle boil, then reduce to a simmer for about 10 minutes.

Remove from heat and stir in lemon juice, fresh parsley, and cracked black pepper before serving.