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

Then, add thinly sliced garlic and continue to cook for an additional minute, stirring frequently to prevent burning.

Next, stir in 4 cups of chopped green cabbage and 1 teaspoon of dried oregano into the pot. Sauté the mixture for about 5-7 minutes until the cabbage softens but retains some of its vibrant color.

Pour in 6 cups of reduced-sodium vegetable broth, stirring gently. Increase the heat and bring to a gentle boil.

Once boiling, reduce the heat to a simmer for about 5 minutes.

Add in 2 cans of rinsed cannellini beans, ground pepper, and salt to taste. Stir well, maintaining a gentle simmer for approximately 15 minutes.

Stir in ½ cup of grated Parmesan cheese, 1 large egg, and 2 tablespoons of fresh lemon juice. Cook for an additional 5 minutes.

Taste and adjust the seasonings as needed. Serve hot, garnished with fresh dill.