In a Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 finely chopped onion and 3 thinly sliced garlic cloves. Sauté for about 4 minutes, stirring frequently, until the onion becomes translucent and fragrant.

Add 4 cups of chopped green cabbage, 1 teaspoon of dried oregano, and a pinch of black pepper to the pot. Stir well to coat the cabbage in the oil and spices. Cook for an additional 3 minutes, or until the cabbage begins to soften and wilt.

Pour in 4 cups of vegetable broth and add 1 can (15 ounces) of drained rinsed cannellini beans. Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for about 8 minutes.

While the soup simmers, crack 1 egg into a bowl and whisk it together with ½ cup of grated Parmesan cheese and the juice of 1 lemon. Gradually add a ladleful of the hot broth into the egg mixture while whisking constantly.

Remove the pot from heat and gently stir the tempered egg mixture back into the soup along with ¼ cup of fresh chopped dill. Season with salt to taste, mixing everything together until well combined.

Ladle the warm Lemon Dill Cabbage Soup into bowls, garnishing with additional fresh dill and a sprinkle of black pepper.