Description
This Lemon Dill Cabbage Soup is a cozy and comforting dish ready in just 30 minutes. Featuring tender cabbage, creamy Parmesan, and fresh dill brightened by lemon juice, it’s a warm, flavorful soup perfect for a nourishing meal any day of the week. Cannellini beans add a rich protein boost, making this soup hearty yet light.
Ingredients
Scale
Vegetables and Herbs
- 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)
- 1/4 cup Chopped fresh dill (Dried dill can be used as a substitute in a smaller amount)
Seasonings & Oils
- 2 tablespoons Extra-virgin olive oil (Can substitute with any neutral oil)
- 1 teaspoon Dried oregano (Italian seasoning is a great alternative)
- 1 teaspoon Ground pepper (Adjust to taste)
- 1 teaspoon Salt (Adjust to your preference)
Liquids & Broth
- 6 cups Vegetable broth (Homemade broth or low-sodium chicken broth can be used)
- 1/4 cup Lemon juice (Fresh lemon juice provides the best flavor)
Protein & Dairy
- 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)
Instructions
- Heat the 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.
- Simmer Soup: Pour in the vegetable broth and add the cannellini beans. Bring to a boil, then reduce the heat to a simmer for 8 minutes, until the cabbage is tender.
- Prepare Egg Parmesan 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 while whisking continuously to temper the egg.
- Combine and Finish Soup: Remove the soup from heat and stir in the tempered egg mixture, along with the chopped fresh dill. Season with salt to taste.
- Serve Warm: Ladle the soup into warm bowls. Garnish with extra dill and a sprinkle of black pepper. Serve warm with crusty bread.
Notes
- You can substitute neutral oil like canola or vegetable oil for the extra-virgin olive oil.
- Shallots or leeks can be used instead of yellow onion for a milder onion flavor.
- Savoy or Napa cabbage are excellent alternatives to green cabbage.
- Italian seasoning can replace dried oregano for a different herb profile.
- Use low-sodium broth to control saltiness.
- For a vegan version, replace Parmesan cheese with nutritional yeast and the egg with plant-based milk or a thickener like blended silken tofu.
- Adjust salt and pepper according to your taste preference.
- Serve with crusty bread or a light salad for a complete meal.
