Begin by heating 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add 1 chopped onion and 2 thinly sliced garlic cloves. Sauté for about 4 minutes until the onion becomes translucent.

Next, stir in 4 cups of chopped green cabbage along with 1 teaspoon of dried oregano and a pinch of black pepper. Cook for 3 minutes, stirring occasionally.

Pour in 4 cups of vegetable broth and add 1 can (15 oz) of rinsed cannellini beans. Bring to a boil, then reduce heat and simmer for 8 minutes.

In a heatproof bowl, whisk together ½ cup of grated Parmesan cheese, the juice of 1 lemon, and 1 egg. Temper by gradually adding about ½ cup of hot broth.

Remove the pot from heat and gently stir in the tempered egg mixture and ¼ cup of chopped fresh dill. Season with salt to taste.

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