Description
Lemon Dill Cabbage Soup is a vibrant and cozy comfort food that combines tender cabbage, creamy cannellini beans, and bright lemon with fresh dill for a refreshing twist. Ready in just 30 minutes, this easy stovetop soup is perfect for a nutritious weeknight dinner and offers a harmonious balance of flavors and textures.
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, chopped (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 (about 15 oz) Cannellini beans, drained and rinsed (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 Fresh 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
- Prepare 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.
- Sauté 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: Pour in the vegetable broth and add the cannellini beans. Bring the mixture to a boil, then reduce the heat to a simmer for 8 minutes, allowing the cabbage to become tender.
- Temper the 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 the egg mixture while whisking continuously to temper the egg and prevent curdling.
- Combine and Season: Remove the soup from heat and stir in the tempered egg mixture along with the chopped fresh dill. Season the soup with salt to taste.
- Serve: 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 version, substitute Parmesan cheese with nutritional yeast and replace the egg with 1/4 cup plant-based milk.
- If using dried dill instead of fresh, reduce the amount by half to avoid overpowering the flavor.
- To adjust saltiness, opt for low-sodium vegetable broth and add salt gradually.
- You can substitute cannellini beans with Great Northern or navy beans depending on availability.
- Savor this soup with crusty bread or a light salad for a complete meal.
