Heat 2 tablespoons of olive oil in a large pot over medium heat, add chopped onion and sauté for 4-5 minutes until translucent.

Stir in minced garlic and cook for 1 minute, allowing the garlic to become fragrant.

Add 6 cups of chopped green cabbage, stir well, and cook for 5-6 minutes until slightly softened.

Add rinsed cannellini beans and broth to the pot, stir, and bring to a boil, then reduce heat and let it simmer for 10 minutes.

In a small bowl, whisk together grated Parmesan, lemon juice, egg, and ground pepper.

Remove pot from heat and gradually drizzle in the egg mixture while stirring continuously to avoid curdling.

Return to low heat and stir gently for 2-3 minutes before serving, garnished with additional Parmesan and fresh herbs if desired.