In a large Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add 1 cup of chopped yellow onion and 5 thinly sliced garlic cloves, sautéing for about 4 minutes until the onion becomes translucent 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 until the cabbage begins to wilt.

Pour in 4 cups of reduced sodium vegetable broth and add a 15 oz can of rinsed cannellini beans. Bring to a boil, then reduce to a gentle simmer and cover. Cook for 8 minutes until the cabbage is tender.

In a medium bowl, whisk together ¼ cup of grated Parmesan cheese, 2½ tablespoons of lemon juice, and 1 large egg. Gradually whisk in a ladleful of the hot broth.

Remove the pot from heat. Stir in the tempered egg mixture and 2 tablespoons of chopped fresh dill, mixing gently. Season with ¼ teaspoon of salt to taste.

Ladle the soup into bowls, garnishing with extra dill and black pepper, and serve immediately.