In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add 1 finely chopped onion and cook for about 4–5 minutes until it becomes translucent and fragrant.

Stir in 6 cloves of thinly sliced garlic and sauté for an additional minute until it becomes fragrant and just lightly golden.

Add 6 cups of chopped green cabbage to the pot, stirring occasionally for about 5–6 minutes until the cabbage starts to wilt and soften.

Introduce 1 can of rinsed low-sodium cannellini beans and 6 cups of low-sodium vegetable or chicken broth to the pot. Bring the soup to a boil, then reduce heat to low and let it simmer uncovered for about 10 minutes.

In a separate bowl, whisk together 1/4 cup of freshly grated Parmesan cheese, 1 tablespoon of fresh lemon juice, 1 large egg, 1/4 teaspoon of ground pepper, and 1/4 teaspoon of salt.

Remove the soup from heat and slowly drizzle the egg mixture into the soup while stirring continuously.

Return the pot to low heat, stirring gently for an additional 2–3 minutes until the soup thickens slightly.

Ladle the hot Garlicky Cabbage Soup into bowls, and if desired, garnish with additional freshly grated Parmesan cheese.