Begin by heating olive oil in a large pot over medium-high heat. Once the oil is hot, toss in the diced onion, carrot, and celery. Sauté these vegetables for about 4 to 5 minutes, allowing them to soften and develop their flavors.
Next, add the minced garlic, oregano, basil, and salt to the pot. Stir everything together and let the spices cook for an additional minute, releasing their aromas.
Incorporate the chopped cabbage into the mix, and cook for another 5 minutes. Stir frequently, allowing the cabbage to soften and blend with the other ingredients.
Pour in the vegetable broth and add the diced tomatoes. Bring the mixture to a gentle simmer, letting it cook uncovered for approximately 10 minutes, or until the vegetables reach your desired tenderness.
Once the soup is ready, remove it from the heat. Stir in the lemon juice, fresh parsley, and cracked black pepper. Give the soup a final stir to combine all the flavors before serving.
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