In a Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and 3 thinly sliced garlic cloves. Sauté for about 4 minutes until the onion is translucent.

Add 4 cups of chopped green cabbage, 1 teaspoon of dried oregano, and a pinch of black pepper. Cook for 3 minutes until cabbage softens.

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

Whisk together 1 egg, ½ cup of grated Parmesan cheese, and the juice of 1 lemon. Gradually add hot broth while whisking to temper the egg mixture.

Remove from heat and stir the tempered egg mixture back into the soup along with ¼ cup of fresh chopped dill. Season with salt and mix well.

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