In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add a diced onion and 2 cloves of thinly sliced garlic, stirring often for about 4 minutes until the onions become translucent and fragrant.

Stir in 4 cups of chopped green cabbage along with a pinch of dried oregano and black pepper. Sauté for another 3 minutes, gently stirring as the cabbage begins to soften.

Pour in 4 cups of vegetable broth and add 1 can of rinsed cannellini beans. Bring to a gentle boil, then reduce the heat to a simmer and cover the pot, letting it cook for about 8 minutes until the cabbage is tender.

Whisk together ½ cup of freshly grated Parmesan cheese, the juice of 1 lemon, and 1 large egg in a medium bowl. Slowly drizzle in about a cup of the hot soup broth while whisking continuously.

Remove the pot from the heat and carefully stir in the tempered egg mixture along with ¼ cup of freshly chopped dill. Season the soup with salt to taste.

Ladle the warm soup into bowls, garnishing each serving with extra dill and freshly cracked black pepper. Serve alongside crusty bread.