In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped yellow onion and 3 sliced garlic cloves, sautéing for about 4 minutes until translucent.

Stir in 4 cups of chopped green cabbage, 1 teaspoon of dried oregano, and freshly ground pepper. Cook for 3 minutes, stirring frequently until the cabbage starts to soften.

Pour in 4 cups of vegetable broth and add 1 can of rinsed cannellini beans. Bring to a boil, then reduce to a simmer, cover and cook for 8 minutes.

Whisk together ½ cup of grated Parmesan cheese, the juice from 1 lemon, and 1 egg in a bowl. Temper the egg by whisking in 1 cup of hot broth gradually.

Slowly stir the creamy mixture back into the soup over low heat, ensuring a smooth consistency.

Add ¼ cup of chopped fresh dill and season with salt to taste. Stir gently to combine.

Ladle soup into bowls, garnishing with black pepper and extra dill sprigs. Serve hot with crusty bread.