Heat a generous drizzle of olive oil in a large Dutch oven over medium heat. Add the chopped onion and minced garlic, stirring frequently for about 4 minutes, until translucent.

Stir in the chopped green cabbage along with dried oregano and ground pepper. Cook for another 3 minutes, allowing the cabbage to soften.

Pour in the vegetable broth and gently add the rinsed cannellini beans. Bring the mixture to a boil, then reduce to a simmer for about 8 minutes.

Whisk together the grated Parmesan, egg, and fresh lemon juice in a separate bowl. Gradually add a ladle of hot broth while whisking continuously.

Remove from heat and stir in the tempered egg mixture, chopped dill, and a pinch of salt until well combined.

Ladle into bowls, garnishing with additional dill and a sprinkle of black pepper. Serve with crusty bread.