In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Once shimmering, add 1 finely chopped onion and sauté until translucent, about 4-5 minutes.

Stir in 4-5 cloves of thinly sliced garlic and cook for an additional minute until fragrant.

Incorporate 1 medium head of chopped green cabbage into the pot. Stir occasionally for about 5-6 minutes.

Pour in 4 cups of low-sodium vegetable or chicken broth and add 1 can of rinsed cannellini beans. Bring to a gentle boil, then simmer uncovered for 10 minutes.

In a separate bowl, whisk together 1/2 cup of grated Parmesan cheese, the juice of 1 lemon, 1 large egg, and a sprinkle of ground pepper and salt.

Remove the soup from heat and gradually drizzle the egg mixture into the pot while stirring constantly.

Return the pot to low heat and gently stir for another 2-3 minutes until the soup thickens slightly.

Serve the soup hot, ladling it into bowls, and top with additional grated Parmesan cheese if desired.