Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion and 2 thinly sliced garlic cloves, cooking for about 4 minutes until the onion is translucent and fragrant.

Incorporate 4 cups of chopped green cabbage along with a sprinkle of dried oregano and ground pepper. Stir this mixture and allow it to cook for an additional 3 minutes.

Pour in 4 cups of vegetable broth and add 1 can of rinsed cannellini beans. Bring the mixture to a lively boil, then reduce the heat to a simmer.

Whisk together ¼ cup of grated Parmesan cheese, the juice of 1 lemon, and 1 egg in a heatproof bowl. Gradually temper this mixture by adding a ladleful of hot soup broth.

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

Ladle the soup into warm bowls and garnish with extra dill and freshly cracked black pepper.