In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Once the oil shimmers, add 1 chopped yellow onion and sauté until it's translucent, about 5 minutes.

Next, stir in 3 thinly sliced garlic cloves, cooking for an additional minute until fragrant.

Add 4 cups of chopped green cabbage to the pot, along with 1 teaspoon of dried oregano. Cook for 5-7 minutes, stirring occasionally, until the cabbage softens but retains its vibrant color.

Pour in 4 cups of reduced-sodium vegetable broth, raising the heat to bring it to a gentle boil.

Gently stir in 2 cans of rinsed cannellini beans, along with ½ teaspoon of ground pepper and salt to taste. Lower the heat and let it simmer for 15 minutes.

Incorporate ½ cup of grated Parmesan cheese, 1 large egg, the juice of 1 lemon, and a handful of fresh dill into the simmering soup. Stir well and let it cook for an additional 5 minutes.

Taste your soup and adjust the seasoning as needed. Ladle the soup into bowls and garnish with extra dill if desired.