Description
Bright and comforting, this Lemon Dill Cabbage Soup is a delightful blend of Mediterranean flavors, perfect for a light yet satisfying meal. With tender cabbage and creamy cannellini beans simmered in a flavorful broth, this dish is ideal for lunch or dinner. The refreshing combination of fresh lemon and dill adds a unique twist that elevates this soup to new heights.
Ingredients
Scale
- 2 tbsp extra-virgin olive oil
- 1 small yellow onion, chopped (about 1 cup)
- 5 cloves garlic, thinly sliced (3 tbsp)
- 4 cups chopped green cabbage
- 1 tsp dried oregano
- ½ tsp ground pepper, plus more for garnish
- 4 cups reduced-sodium vegetable or no-chicken broth
- 1 (15 oz) can no-salt-added cannellini beans, rinsed
- ¼ cup grated Parmesan cheese (optional)
- 1 large egg (or plant-based alternative)
- 2½ tbsp lemon juice
- 2 tbsp chopped fresh dill, plus more for garnish
- ¼ tsp salt
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion and garlic until fragrant, about 4 minutes.
- Add chopped cabbage, oregano, and ground pepper; cook for another 3 minutes until the cabbage begins to soften.
- Pour in the vegetable broth and add rinsed cannellini beans. Bring to a boil, then simmer for about 8 minutes until the cabbage is tender.
- In a mixing bowl, whisk together grated Parmesan cheese (if using), egg, and lemon juice. Gradually temper with hot soup before adding back into the pot.
- Stir in chopped dill and salt. Garnish each serving with extra dill and ground pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 70mg