Cooking Steps

• Heat olive oil in a large Dutch oven over medium heat.
• Add chopped onion and sliced garlic. Cook, stirring occasionally, until fragrant and soft (about 4 minutes).
• Stir in chopped cabbage, dried oregano, and pepper. Continue cooking until the cabbage starts to soften, about 3 minutes.
• Pour in the vegetable broth and add the rinsed cannellini beans. Increase heat and bring to a boil, then reduce to a gentle simmer. Cover and cook for 8 minutes or until the cabbage is tender.
• In a medium heatproof bowl, whisk together grated Parmesan, lemon juice, and the egg. Slowly drizzle about a cup of hot soup broth into the egg mixture while whisking constantly to temper it. Repeat once more.
• Remove the soup from heat and slowly stir in the tempered egg mixture. Add chopped fresh dill and season with salt. Stir gently to combine.
• Ladle into bowls and garnish with extra dill and black pepper. Serve warm with crusty bread.