Lemon Dill Cabbage Soup
Bright Lemon Dill Cabbage Soup with tender cabbage, white beans, fresh dill, and a silky lemony broth. A light, comforting soup perfect for healthy meals.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Ingredients
2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped (about 1 cup)
5 cloves garlic, thinly sliced (about 3 tablespoons)
4 cups chopped green cabbage
1 teaspoon dried oregano
½ teaspoon ground pepper (plus more for garnish)
4 cups reduced-sodium vegetable or no-chicken broth
1 (15-ounce) can no-salt-added cannellini beans, rinsed and drained
¼ cup grated Parmesan cheese
1 large egg
2½ tablespoons lemon juice
2 tablespoons fresh dill, chopped (plus more for garnish)
¼ teaspoon salt
Instructions
Heat olive oil in a large pot over medium heat. Add chopped onion and sliced garlic; cook for about 4 minutes until softened and fragrant.
Add cabbage, oregano, and black pepper. Cook for 3 minutes, stirring occasionally.
Pour in the broth and add cannellini beans. Bring to a boil, then reduce heat and simmer for about 8 minutes, until the cabbage is tender.
In a bowl, whisk together Parmesan cheese, egg, and lemon juice until smooth.
Slowly ladle about ½ cup of the hot soup into the egg mixture while whisking continuously. Repeat once more to temper the mixture.
Remove the soup from heat and gently stir in the tempered egg mixture.
Add chopped dill and salt, then stir to combine.
Garnish with extra dill and black pepper before serving.
Notes
Tempering the egg prevents it from curdling and creates a silky texture.
Use fresh lemon juice for the best bright flavor.
For a vegetarian version, ensure your Parmesan is vegetarian-friendly.
This soup is best served warm and fresh but can be gently reheated.
Find it online: https://allrecipesmade.com/lemon-dill-cabbage-soup/
