Heat 2 tbsp canola or vegetable oil in a medium sized soup pan over medium heat and add 1 small or 1/2 medium onion, finely chopped and 5 cloves thinly sliced garlic. Stir to combine, cover with a lid and cook for 2-3 minutes.
Add 1/3 medium white cabbage cut into large cubes, 1 tsp dried oregano and season with kosher salt and freshly ground black pepper. Cook uncovered for 3-4 minutes or until the cabbage starts to soften. Don't overcook, the cabbage should be soft but not limp.
Add 2 cups chicken or vegetable broth and 1 can (15oz) cannellini beans, rinsed and drained. Cover and cook for about 5 minutes. Remove from heat.
Mix 1/4 cup grated parmesan cheese, 1 large egg and 1/2 lemon juiced in a small bowl and then temper the mixture by adding a ladleful of liquid into the egg mixture while constantly stirring. Add another ladle of soup, mix and then pour into the soup constantly stirring until the soup slightly thickens.
Mix 2-3 sprigs finely chopped fresh dill into the soup and serve.
