Description
This Lemon Dill Cabbage Soup is a vibrant, cozy comfort dish ready in just 30 minutes. Combining tender cabbage, creamy cannellini beans, and a bright lemon-dill finish, this soup offers a nutritious and flavorful meal perfect for any day of the year. The soup features a delicate tempering of egg and Parmesan to create a silky texture, making it both satisfying and light.
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra-virgin olive oil (can substitute with any neutral oil)
- 1 large yellow onion (shallots or leeks can be used as variations)
- 3 cloves garlic (fresh garlic is best)
- 4 cups green cabbage (Savoy cabbage or Napa cabbage can work too)
- 1 teaspoon dried oregano (Italian seasoning is a great alternative)
- 1 teaspoon ground pepper (adjust to taste)
- 6 cups vegetable broth (homemade broth or low-sodium chicken broth can be used)
- 1 can cannellini beans (Great Northern or navy beans can be used instead)
- 1/2 cup grated Parmesan cheese (use nutritional yeast for a vegan version)
- 1 large egg (replace with plant-based milk for a vegan version)
- 1/4 cup lemon juice (fresh lemon juice provides the best flavor)
- 1/4 cup chopped fresh dill (dried dill can be used as a substitute in a smaller amount)
- 1 teaspoon salt (adjust to your preference)
Instructions
- Heat Oil and Sauté Aromatics: Heat the extra-virgin olive oil in a Dutch oven over medium heat. Add the diced onions and minced garlic, cooking until fragrant and the onions become translucent, about 4 minutes.
- Add Cabbage and Seasonings: Add the chopped green cabbage, dried oregano, and ground pepper to the pot. Sauté until the cabbage starts to soften, about 3 minutes.
- Add Broth and Beans, Simmer: Pour in the vegetable broth and add the cannellini beans. Bring to a boil, then reduce the heat to a simmer and cook for 8 minutes until the cabbage is tender.
- Temper Egg Mixture: In a separate bowl, whisk together the grated Parmesan cheese, fresh lemon juice, and the large egg. Slowly add a cup of hot broth from the soup into this mixture while whisking continuously to temper the egg, preventing curdling.
- Incorporate Egg Mixture and Dill: Remove the soup from heat and stir in the tempered egg mixture along with the chopped fresh dill. Season with salt to taste.
- Serve and Garnish: Ladle the soup into warm bowls. Garnish with extra dill and a sprinkle of black pepper. Serve warm with crusty bread for a comforting meal.
Notes
- For a vegan variation, replace Parmesan cheese with nutritional yeast and the egg with plant-based milk thickened slightly with cornstarch.
- If fresh dill is unavailable, use a smaller amount of dried dill as a substitute.
- To reduce sodium, use low-sodium vegetable broth and adjust added salt accordingly.
- For added protein, consider adding shredded cooked chicken or turkey if not vegetarian.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently to preserve texture.
