Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add 1 chopped onion and 2 thinly sliced garlic cloves. Sauté for about 4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.

Stir in 4 cups of chopped green cabbage, 1 teaspoon of dried oregano, and a few cracks of ground pepper. Cook for another 3 minutes, tossing the mixture until the cabbage starts to wilt and soften.

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

In a separate heatproof bowl, whisk together 1/2 cup of grated Parmesan cheese, the juice of 1 lemon, and 1 large egg until smooth. Gradually temper this egg mixture by slowly whisking in a ladleful of the hot broth from the pot.

Once tempered, remove the pot from the heat and gently stir the egg mixture along with 1/4 cup of chopped fresh dill into the soup. Mix until everything is well-combined, and taste for seasoning.

Ladle the piping hot soup into bowls and garnish with additional dill and cracked black pepper. Share this delightful bowl of Lemon Dill Cabbage Soup with your loved ones and enjoy!