In a Dutch oven, heat olive oil over medium heat until shimmering. Add chopped onion and sliced garlic, stirring for 4 minutes until translucent.

Stir in chopped cabbage, oregano, and black pepper. Sauté for 3 minutes until the cabbage wilts slightly.

Pour in vegetable broth and add rinsed cannellini beans. Bring to a boil, then simmer uncovered for 8 minutes.

Whisk together Parmesan, lemon juice, and beaten egg in a bowl. Gradually add hot broth while whisking to temper the egg.

Remove soup from heat and stir in the egg mixture and chopped dill. Adjust seasoning with salt.

Serve warm, garnished with extra dill and black pepper, alongside crusty bread.