Heat olive oil in a large pot over medium-high heat.
Add diced onion, carrot, and celery. Cook for 4–5 minutes until slightly softened.
Stir in garlic, oregano, basil, and salt. Cook for 1 minute until fragrant.
Add chopped cabbage and cook for about 5 minutes, stirring frequently, until it begins to soften.
Pour in diced tomatoes and vegetable broth.
Bring to a simmer and cook uncovered for about 10 minutes, or until vegetables are tender.
Remove from heat and stir in lemon juice, chopped parsley, and cracked black pepper.
Taste and adjust seasoning if needed.
Serve warm.
