In a Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 small chopped onion and 5 thinly sliced garlic cloves to the pot, sautéing them until they transform into a fragrant mixture, about 4 minutes.

Introduce 4 cups of chopped green cabbage to the pot, along with 1 teaspoon of dried oregano and ½ teaspoon of ground pepper. Stir everything together, allowing the cabbage to soften for about 3 minutes.

Pour in 4 cups of reduced-sodium vegetable broth and add 1 can of rinsed cannellini beans to the pot. Bring the mixture to a vigorous boil, then reduce the heat and let it simmer gently, covered, for 8 minutes.

While the soup simmers, grab a medium heatproof bowl and whisk together ¼ cup of grated Parmesan cheese, 1 large egg, and 2½ tablespoons of lemon juice.

Remove the pot of soup from heat and stir in the tempered egg mixture along with 2 tablespoons of chopped fresh dill and ¼ teaspoon of salt.

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