Description
This Lemon Dill Cabbage Soup is a light, refreshing, and nourishing dish perfect for a quick lunch or dinner. It combines tender cabbage, cannellini beans, and a bright lemon-dill flavor, enriched with Parmesan cheese and a touch of egg for creaminess. Made on the stovetop in just 35 minutes, this healthy soup is a delightful way to enjoy vibrant flavors and wholesome ingredients all in one bowl.
Ingredients
Scale
Soup Base
- 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
Beans and Cheese
- 1 15-oz can no-salt-added cannellini beans, rinsed
- ¼ cup grated Parmesan cheese
Finishing Ingredients
- 1 large egg
- 2½ tbsp lemon juice
- 2 tbsp chopped fresh dill, plus more for garnish
- ¼ tsp salt
Instructions
- Heat oil and sauté aromatics: In a large pot over medium heat, heat 2 tablespoons of extra-virgin olive oil. Add the chopped onion and thinly sliced garlic. Cook for 4 minutes, stirring occasionally, until the onion is translucent and the garlic is fragrant.
- Add cabbage and spices: Add 4 cups of chopped green cabbage, 1 teaspoon dried oregano, and ½ teaspoon ground pepper to the pot. Cook for an additional 3 minutes to soften the cabbage while stirring occasionally.
- Simmer soup with beans: Pour in 4 cups of reduced-sodium vegetable or no-chicken broth and add the rinsed cannellini beans. Bring the soup to a boil, then reduce the heat and simmer for 8 minutes, or until the cabbage is tender.
- Prepare egg and cheese mixture: In a separate bowl, whisk together ¼ cup grated Parmesan cheese, 1 large egg, and 2½ tablespoons lemon juice. Gradually whisk in ½ cup of the hot soup liquid twice to temper the mixture, preventing the egg from curdling.
- Incorporate egg mixture: Remove the soup from the heat and slowly stir in the tempered egg mixture along with 2 tablespoons of chopped fresh dill and ¼ teaspoon salt. Stir gently until combined and creamy.
- Garnish and serve: Ladle the soup into bowls and garnish with extra fresh dill and a sprinkle of ground pepper for extra flavor and freshness.
Notes
- Tempering the egg mixture prevents it from scrambling when added to the hot soup.
- Use fresh dill for best flavor, but dried dill can be used in a pinch.
- For a vegan version, omit the egg and Parmesan or substitute with vegan alternatives.
- Adjust the amount of lemon juice to taste for more or less acidity.
- Serve with crusty bread for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: lemon dill cabbage soup, healthy cabbage soup, cannellini bean soup, vegetable broth soup, easy stovetop soup, lemon soup with dill, light soup recipes
