Description
Lemon Dill Cabbage Soup is a cozy and comforting dish that combines tender cabbage, creamy cannellini beans, and a bright lemon-dill finish. Ready in just 30 minutes, this nutritious soup features a perfect balance of fresh herbs, aromatic garlic, and Parmesan cheese, making it a delicious and satisfying meal for any season.
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.)
Finishing Ingredients
- 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 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 the cabbage. 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 to a boil, then reduce the heat to a simmer for 8 minutes, until the cabbage is tender.
- Prepare the egg-lemon 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 and prevent scrambling.
- Combine and season. Remove the soup from heat and stir in the tempered egg mixture, along with the chopped fresh dill. Season 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.
Notes
- For a vegan version, replace Parmesan with nutritional yeast and the egg with plant-based milk.
- Adjust the amount of lemon juice according to your taste preference for acidity.
- Savoy or Napa cabbage makes for a more tender texture but green cabbage works well too.
- Low-sodium vegetable broth is recommended to control salt levels.
- Tempering the egg mixture is essential to avoid curdling and achieve a smooth texture.
