Heat olive oil in a large pot over medium heat. Add diced onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.

Add shredded cabbage and cook for another 5 minutes, stirring occasionally.

Stir in the white beans, vegetable broth, water, thyme, bay leaf, salt, and pepper.

Bring to a boil, then reduce heat and simmer for 20 minutes, allowing the flavors to meld.

Remove the bay leaf and stir in lemon juice before serving. Adjust seasoning if necessary.

Serve hot, garnished with fresh herbs if desired.