In a large pot, warm the extra-virgin olive oil over medium heat. Once ready, add in the chopped yellow onion and stir until it becomes translucent, about 5 minutes.

Toss in the thinly sliced garlic and cook for an additional minute.

Stir in the chopped green cabbage along with the oregano. Cook for about 5-7 minutes until the cabbage is slightly softened.

Pour in the reduced-sodium vegetable broth and bring the mixture to a gentle boil.

Add the rinsed cannellini beans, ground pepper, and salt. Lower the heat, allowing the soup to simmer for 15 minutes.

Stir in the grated Parmesan cheese, egg, lemon juice, and fresh dill. Cook for another 5 minutes until everything is heated through.

Taste your soup and adjust seasoning with additional ground pepper if desired. Garnish with more dill before serving.