In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 cup of chopped yellow onion and 5 thinly sliced garlic cloves. Sauté for about 4 minutes until soft and fragrant.

Stir in 4 cups of chopped green cabbage, 1 teaspoon of dried oregano, and ½ teaspoon of ground pepper. Cook for another 3 minutes, stirring regularly until cabbage begins to wilt.

Pour in 4 cups of reduced-sodium vegetable broth and add 1 can of rinsed cannellini beans. Bring to a boil, then reduce heat to low, cover, and simmer for about 8 minutes.

In a heatproof bowl, whisk together ¼ cup of grated Parmesan cheese, 2½ tablespoons of fresh lemon juice, and 1 large egg. Slowly ladle in a cup of hot broth while whisking to temper the egg.

Remove from heat and stir in the tempered egg mixture, followed by 2 tablespoons of chopped fresh dill and an additional ¼ teaspoon of salt. Mix gently to combine.

Ladle the soup into warm bowls and garnish with extra dill and a sprinkle of black pepper. Serve warm with crusty bread or garlic toast.